Cooking time •
90
mins
Preparation time •
10
mins
Serves •
50
Butternut Risotto with Rocket and Feta
This rich and creamy risotto is a great vegetarian dish to add to your offering. Best made just before serving, use your own flair and flavour to plate and garnish each plate.
Ingredients
- 3 kg Arborio rice
- 1 kg Royco Cook in Sauce Powder, Chicken Ala King
- 1 kg red onions, finely diced
- 2 kg steamed or roast butternut
- 250 ml dried sage
- 1 kg butter or margarine
- 100 grams fresh rocket leaves
- 1kg feta cheese, cubed
- 3 liters vegetable stock or water
Method
- In a Pan roast or steam butternut in the oven and set aside to cool in a bowl at room temperature.
- Heat up butter/margarine in a large tilting pan and fry onions until slightly brown and soft. Add Arborio rice and stir all ingredients for about 3 – 5 minutes until coated well.
- Slowly cook rice, at medium heat, gradually adding vegetable or water in batches of 500ml at a time until the rice is cooked through, this should take about 20-30 minutes.
- Add roast or steamed butternut and Royco Cook in Sauce (as per the packet instructions).Continue cooking, gently combining all the ingredients to achieve a creamy texture with a slight bite.
- Remove risotto from the heat, mix in feta cheese and fresh rocket. Serve immediately and enjoy as desired.