RISOTTO WITH A LOCAL TWIST
Traditionally associated with Italian menus - but being so versatile, we have introduced South African flavours to give it a local identity.
250g pouch SPAR Freshline butternut (‘Veg For Two’ range)
15ml SPAR olive oil
15ml SPAR butter
2 cloves garlic, peeled and finely chopped
1 medium onion, finely chopped
250g risotto (Arborio) rice
75ml white wine
500ml hot vegetable stock
125ml SPAR milk
50g shaved biltong, chopped
4 Peppadews™, chopped
1. Cook the butternut according to the microwave instructions on the packet.
2. Heat the oil and butter together in a medium-sized pot. Fry the onion gently until translucent. Stir in the rice to ensure each grain is coated.
3. Pour on the wine and cook it off briefly.
4. Slowly begin stirring in the hot stock, 100ml at a time, stirring continuously to a creamy mixture for 20 minutes, or until all the stock has been added, and the rice grains are just tender. Stir in the milk and cook for five minutes more.
5. Add in the biltong, Peppadews ™ and cooked butternut. Heat through and serve immediately as a main course in flat bowls or as a rice side-dish firmly packed into greased ramekin dishes, then abruptly turning them upside down onto the plate and lifting the dish away.
Serves: 2 adults and 2 children (as a filling main course, served in soup plates) or 8 (as a side-dish).
Preparation time: 10 minutes
Cooking time: 30 minutes
Hints and Tips: The secret to a successful risotto is continual stirring with the slow addition of hot stock. Do not rush this process.
Recommended wine: A dry White or young Merlot.
Traditionally associated with Italian menus - but being so versatile, we have introduced South African flavours to give it a local identity.
250g pouch SPAR Freshline butternut (‘Veg For Two’ range)
15ml SPAR olive oil
15ml SPAR butter
2 cloves garlic, peeled and finely chopped
1 medium onion, finely chopped
250g risotto (Arborio) rice
75ml white wine
500ml hot vegetable stock
125ml SPAR milk
50g shaved biltong, chopped
4 Peppadews™, chopped
1. Cook the butternut according to the microwave instructions on the packet.
2. Heat the oil and butter together in a medium-sized pot. Fry the onion gently until translucent. Stir in the rice to ensure each grain is coated.
3. Pour on the wine and cook it off briefly.
4. Slowly begin stirring in the hot stock, 100ml at a time, stirring continuously to a creamy mixture for 20 minutes, or until all the stock has been added, and the rice grains are just tender. Stir in the milk and cook for five minutes more.
5. Add in the biltong, Peppadews ™ and cooked butternut. Heat through and serve immediately as a main course in flat bowls or as a rice side-dish firmly packed into greased ramekin dishes, then abruptly turning them upside down onto the plate and lifting the dish away.
Serves: 2 adults and 2 children (as a filling main course, served in soup plates) or 8 (as a side-dish).
Preparation time: 10 minutes
Cooking time: 30 minutes
Hints and Tips: The secret to a successful risotto is continual stirring with the slow addition of hot stock. Do not rush this process.
Recommended wine: A dry White or young Merlot.
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