Starters & Light meals Archives

Mielie recipes

Boerewors tartare

10 minutes

Chickpea recipes

Nutty hummus

Broccoli recipes

Feta and broccoli cannelloni

15 to 20 minutes

Avocado recipes

Mexican red bean and avocado wraps

Potato skins stuffed with bacon and rocket

20 minutes

Avocado recipes

Avocado Cajun scrambled eggs

10 minutes

Butternut and goats milk cheese risotto

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

500 g butternut, peeled and diced
5 cups hot vegetable stock
fresh sage leaves
3 T olive oil
1 onion, chopped
a pinch of salt
1 clove garlic, crushed
375 ml risotto rice
125 ml dry white wine (optional)
100 g soft goats milk cheese
salt and black pepper
30 g butter, cut into pieces
84 ml grated Italian Parmesan
crispy fried sage leaves, to serve

Method

Simmer the butternut in the stock with a sprig or two of sage, until tender. Strain.

Keep the butternut warm and the stock simmering gently.

Heat the oil in a large, wide, heavybottomed saucepan and gently fry the onion with a pinch of salt until soft, but not browned.

Add the garlic and rice, stirring constantly, until well coated.

Pour in a few ladles of hot stock and stir until the rice has absorbed the liquid.

Repeat, adding the wine (if using) towards the end, until the rice is tender, swollen and creamy, but not gritty.

Fold in the warm butternut and crumbled goat’s-milk cheese.

Check seasoning. It probably won’t need salt, but perhaps a good grinding of pepper. Add the bits of butter, cover tightly, and leave for a few minutes.

Serve immediately, topped with Parmesan and crispy fried sage leaves.

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Boerewors tartare

Nutty hummus

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Potato skins stuffed with bacon and rocket

Avocado Cajun scrambled eggs

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Butternut and goats milk cheese risotto

Butternut and goats milk cheese risotto

Ingredients

Method