Risotto recipes

Beer-and-boerie risotto

50 minutes

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Pea-and-basil risotto

30 minutes

Cauliflower recipes

Cauliflower sorghum risotto

20 minutes

Italian recipes

Risotto al salto with baby marrow salad and green olive tapenade

20 minutes

Cauliflower recipes

Cauliflower risotto

30 minutes

Cooking with

Mushroom-and-creamy onion risotto

45 minutes

Cheese recipes

Carbonara risotto

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Risotto recipes

Creamy pumpkin risotto

45 minutes

Fish recipes

White tuna fish cakes

40 minutes

Braai recipes

Braaied chicken risotto

1 hour

Italian recipes

Seafood risotto

40 minutes

Biltong recipes

Biltong risotto

25 minutes

Biltong risotto

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

1 x 600 g pack Woolworths frozen cheese risotto
1 cup cream
100 g Woolworths Cremezola cheese
¼ cup olive oil
1 t Spanish smoked paprika
1 clove garlic, roughly chopped
1 t dried oregano
100 g sliced biltong, soaked in ¼ cup boiling water for 10 minutes, then drained
400 g salami, roughly chopped
100 g Woolworths sundried tomatoes, quartered
sea salt and freshly ground black pepper, to taste

Method

1. Place the risotto in a saucepan over a medium to low heat and add the cream and Cremezola. Stir gently until the cheese has melted and the risotto is creamy. Season if necessary. Set aside.

2. Place the remaining ingredients in a food processor and blitz until as smooth as you can get them. To serve, spoon the risotto into bowls and top with the biltong ’nduja.

Find more risotto recipes here.

Photographs: Toby Murphy
Food assistant: Emma Nkunzana

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Beer-and-boerie risotto

Pea-and-basil risotto

Cauliflower sorghum risotto

Risotto al salto with baby marrow salad and green olive tapenade

Cauliflower risotto

Mushroom-and-creamy onion risotto

Carbonara risotto

Creamy pumpkin risotto

White tuna fish cakes

Braaied chicken risotto

Seafood risotto

Biltong risotto

Biltong risotto

Ingredients

Method