What are the main ingredients in Sunshine Biltong Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Sunshine Biltong Risotto?

Calories: 669, Carbs: 95 grams, Fat: grams, Protein: 54.5 grams, Sugar: 21.6 grams, Salt: 2718 grams

How do I prepare Sunshine Biltong Risotto?

BAKE THE GEMS: Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake in the hot oven for 25-30 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time. BE PREPAAARED!: Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 700ml of boiling water. THERE”S THAT SUNSHINE: Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the leeks for 4-5 minutes until soft. Evenly stir through the grated garlic, ½ of the chopped sun-dried tomatoes, and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened. SO FRESH AND SO GREEN: While the risotto is on the go, toss ½ of the rinsed spinach with a drizzle of oil and some seasoning. Set aside for serving. FINISHING TOUCH: When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with ¾ of the chopped biltong and the remaining fresh spinach. Cook for 3-4 minutes, stirring until incorporated and the spinach is wilted. On completion, season and remove from the heat. TUCK IN: Plate up a heap of sunshine risotto and crumble over some feta cheese. Garnish with the remaining sun-dried tomatoes and biltong. Drizzle over the balsamic glaze and serve the fresh dressed spinach on the side. A supper with South African flavour!

What should be prepared from my kitchen to make Sunshine Biltong Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Sunshine Biltong Risotto

Name: Sunshine Biltong Risotto
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

Experience the brightness and warmth of sunshine internally with this lush and light quinoa risotto. Swirled with gem squash and beef biltong, decorated with sun-dried tomatoes, crumbled with feta cheese, and drizzled with balsamic glaze.

Sunshine Biltong Risotto

with quinoa, baked gem squash & sun-dried tomatoes

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Balsamic Glaze
Chicken
Chicken Stock
Danish-style Feta
De-alcoholised White Wine
Free-range Ostrich Biltong
Garlic Clove
Garlic Cloves
Gem Squash
Leeks
Ostrich
Spinach
Sun-Dried Tomatoes
White Quinoa

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

BAKE THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake in the hot oven for 15-20 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BE PREPAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 500ml of boiling water.
THERE”S THAT SUNSHINE
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the leeks for 3-4 minutes until soft. Evenly stir through the grated garlic, ½ of the chopped sun-dried tomatoes, and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened.
SO FRESH AND SO GREEN
While the risotto is on the go, toss ½ of the rinsed spinach with a drizzle of oil and some seasoning. Set aside for serving.
FINISHING TOUCH
When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with ¾ of the chopped biltong and the remaining fresh spinach. Cook for 2-3 minutes, stirring until incorporated and the spinach is wilted. On completion, season and remove from the heat.
TUCK IN
Plate up a heap of sunshine risotto and crumble over some feta cheese. Garnish with the remaining sun-dried tomatoes and biltong. Drizzle over the balsamic glaze and serve the fresh dressed spinach on the side. A supper with South African flavour!

Gem Squash - 1
White Quinoa - 100ml
Leeks - 100g
Chicken Stock - 10ml
Garlic Clove - 1
Sun-dried Tomatoes - 25g
De-alcoholised White Wine - 30ml
Spinach - 20g
Free-range Ostrich Biltong - 50g
Danish-style Feta - 40g
Balsamic Glaze - 7,5ml

Download the Recipe

Serves 2

BAKE THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake in the hot oven for 25-30 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BE PREPAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 700ml of boiling water.
THERE”S THAT SUNSHINE
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the leeks for 4-5 minutes until soft. Evenly stir through the grated garlic, ½ of the chopped sun-dried tomatoes, and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened.
SO FRESH AND SO GREEN
While the risotto is on the go, toss ½ of the rinsed spinach with a drizzle of oil and some seasoning. Set aside for serving.
FINISHING TOUCH
When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with ¾ of the chopped biltong and the remaining fresh spinach. Cook for 3-4 minutes, stirring until incorporated and the spinach is wilted. On completion, season and remove from the heat.
TUCK IN
Plate up a heap of sunshine risotto and crumble over some feta cheese. Garnish with the remaining sun-dried tomatoes and biltong. Drizzle over the balsamic glaze and serve the fresh dressed spinach on the side. A supper with South African flavour!

Gem Squash - 2
White Quinoa - 200ml
Leeks - 200g
Chicken Stock - 20ml
Garlic Cloves - 2
Sun-dried Tomatoes - 50g
De-alcoholised White Wine - 60ml
Spinach - 40g
Free-range Ostrich Biltong - 100g
Danish-style Feta - 80g
Balsamic Glaze - 15ml

Download the Recipe

Serves 3

BAKE THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake in the hot oven for 25-30 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BE PREPAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 900ml of boiling water.
THERE”S THAT SUNSHINE
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the leeks for 5-7 minutes until soft. Evenly stir through the grated garlic, ½ of the chopped sun-dried tomatoes, and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened.
SO FRESH AND SO GREEN
While the risotto is on the go, toss ½ of the rinsed spinach with a drizzle of oil and some seasoning. Set aside for serving.
FINISHING TOUCH
When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with ¾ of the chopped biltong and the remaining fresh spinach. Cook for 4-5 minutes, stirring until incorporated and the spinach is wilted. On completion, season and remove from the heat.
TUCK IN
Plate up a heap of sunshine risotto and crumble over some feta cheese. Garnish with the remaining sun-dried tomatoes and biltong. Drizzle over the balsamic glaze and serve the fresh dressed spinach on the side. A supper with South African flavour!

Gem Squash - 3
White Quinoa - 300ml
Leeks - 300g
Chicken Stock - 30ml
Garlic Cloves - 3
Sun-dried Tomatoes - 75g
De-alcoholised White Wine - 90ml
Spinach - 60g
Free-range Ostrich Biltong - 150g
Danish-style Feta - 120g
Balsamic Glaze - 22,5ml

Download the Recipe

Serves 4

BAKE THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake in the hot oven for 25-30 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time.
BE PREPAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 1,1L of boiling water.
THERE”S THAT SUNSHINE
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the leeks for 5-7 minutes until soft. Evenly stir through the grated garlic, ½ of the chopped sun-dried tomatoes, and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened.
SO FRESH AND SO GREEN
While the risotto is on the go, toss ½ of the rinsed spinach with a drizzle of oil and some seasoning. Set aside for serving.
FINISHING TOUCH
When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with ¾ of the chopped biltong and the remaining fresh spinach. Cook for 4-5 minutes, stirring until incorporated and the spinach is wilted. On completion, season and remove from the heat.
TUCK IN
Plate up a heap of sunshine risotto and crumble over some feta cheese. Garnish with the remaining sun-dried tomatoes and biltong. Drizzle over the balsamic glaze and serve the fresh dressed spinach on the side. A supper with South African flavour!