I got some skills in the kitchen and my #JustDelicious risotto is the perfect competition dish to impress friends with!
Prep Time: 10 min
Cook Time: 45 min
Serves: 4
Ingredients: |
|
375 g | Eskort Peppadew® & Feta Pork Sausages |
350 g | butternut, peeled and chopped into small cubes |
500 ml | chicken stock |
15 ml | olive oil |
1 | large onion, finely chopped |
2 cloves | garlic, finely chopped |
5 ml | dried thyme |
pinch | turmeric |
250 g | risotto rice |
25 g | Parmesan cheese, grated, plus a little to serve |
| fresh parsley, chopped, to garnish |
Method:
Place butternut in some salted water and cook until tender, drain and set aside.
Remove sausage meat from casing and form into small meatballs.
Heat oil in a frying pan and fry meatballs until browned on all sides, remove from pan and set aside.
Add onion and garlic to the same pan and fry until softened.
Add a little more oil, thyme, turmeric and risotto rice to the same pan and fry for 1 - 2 minutes until spices are well combined with the rice, stirring all the time.
The rice should start giving off a nice nutty aroma.
Using a soup ladle, start adding chicken stock to the rice, one ladle at a time, allowing the liquid to cook off, before adding more stock.
Stir regularly so that rice cooks evenly in the stock.
Keep adding stock one ladle at a time until risotto rice is cooked, rice should still be slightly crunchy but should not taste chalky.
Add butternut and meatballs to the risotto rice and toss to warm through.
Serve risotto warm with a generous sprinkling of grated parmesan cheese.