How much vegetable stock concentrate do you use?

[cookie1]

I love the vegetable stock concentrate but usually find that to use 1 tablespoon to equal 1 stock cube (250ml water) is too much. Hence I often end up with salty risottos etc. I've taken to using 1 teaspoon per cup of water but sometimes need to put in a bit more. What does everyone else use please? This is using the recipe from the older book.  I think I have read somewhere that others only put in 150g or less salt in the concentrate.
Thanks in advance.

[brazen20au]

i use one slightly mounded tspn per stock cube (I use the full amount of salt called for and make bron's recipes)

[baf65]

i make it using only 150g of salt and then for a whole 400g of rice risotto I would use 1tbs of stock concentrate

[riv_mum]

I use it as directed in most recipes. But i love salt (even more than chocolate!!)!!
You can reduce the amount of salt in your stock concentrate the only effect is a reduction in shelf life as it is a preservative. But even if you haved the recipe you would proberly find that it would still last for a month.

[cookie1]

Thanks for your advice. I think I'll go with the 1 slightly rounded teaspoon as that seems to be about right for our taste. I use heaps of it during the winter months but not as much during the summer. Less casseroles and soups I suppose.

[I Love Bimby!]

I make the stock as per Everyday cookbook.  And when cooking in something like a full sized risotto or the pumpkin soup I use about a rounded soup spoon.

[bron]

I only use 1 teaspoon of my veggy stock, or 1 teaspoon chicken stock. Wonderful stuff!