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.
