This delicious ricotta cheese risotto is made with garlic, white wine, veggie stock, and is topped with crispy sage, toasted nuts and roasted baby onions. You’ll feel like you’re at a luxury restaurant at your dining room table with this divine, fragrant and decadent dish right in front of you!
Vegetarian Ricotta & Sage Risotto
Vegetarian Ricotta & Sage Risotto
with toasted nuts & baby onions
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Baby Onions
- Balsamic Reduction
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Lemon
- Ricotta Cheese
- Risotto Rice
- Vegetable Stock Sachet
- Vegetable Stock Sachets
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Paper Towel
- Water
- Butter
- Tinfoil
STOCK MARKET
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 500ml [800ml]|#7DA0D7 of boiling water. Place the onions on a greased roasting tray in a single layer, cut-side down. Coat in oil and season. Cover with tinfoil and roast until soft, 20-25 minutes. Remove the tinfoil and flip the onions cut-side up. Roast until caramelised, 5-10 minutes.
A IS FOR Almonds
Place the Almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE BUTTER
Return the pot to a medium-high heat with a drizzle of oil and 30g [60g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side (to make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
RISOTTO RAZZLE
Return the pot to medium heat with a drizzle of oil. Fry the garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. When the risotto is done, add the Lemon zest (to taste) and a knob of butter. Loosen with a splash of warm water, if necessary. Season.
IT’S TIME TO DINE!
Plate up a generous helping of the creamy risotto and top with a crumble of the ricotta cheese, the caramelised baby onions, and a squeeze of Lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef!
STOCK MARKET
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 500ml [800ml]|#7DA0D7 of boiling water. Place the onions on a greased roasting tray in a single layer, cut-side down. Coat in oil and season. Cover with tinfoil and roast until soft, 20-25 minutes. Remove the tinfoil and flip the onions cut-side up. Roast until caramelised, 5-10 minutes.
A IS FOR Almonds
Place the Almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE BUTTER
Return the pot to a medium-high heat with a drizzle of oil and 30g [60g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side (to make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
RISOTTO RAZZLE
Return the pot to medium heat with a drizzle of oil. Fry the garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. When the risotto is done, add the Lemon zest (to taste) and a knob of butter. Loosen with a splash of warm water, if necessary. Season.
IT’S TIME TO DINE!
Plate up a generous helping of the creamy risotto and top with a crumble of the ricotta cheese, the caramelised baby onions, and a squeeze of Lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef!
STOCK MARKET
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 1,3L [1,8L]|#7DA0D7 of boiling water. Place the onions on a greased roasting tray in a single layer, cut-side down. Coat in oil and season. Cover with tinfoil and roast until soft, 25-30 minutes. Remove the tinfoil and flip the onions cut-side up. Roast until caramelised, 5-10 minutes.
A IS FOR Almonds
Place the Almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE BUTTER
Return the pot to a medium-high heat with a drizzle of oil and 90g [120g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side (to make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
RISOTTO RAZZLE
Return the pot to medium heat with a drizzle of oil. Fry the garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 3-4 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. When the risotto is done, add the Lemon zest (to taste) and a knob of butter. Loosen with a splash of warm water, if necessary. Season.
IT’S TIME TO DINE!
Plate up a generous helping of the creamy risotto and top with a crumble of the ricotta cheese, the caramelised baby onions, and a squeeze of Lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef!
STOCK MARKET
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 1,3L [1,8L]|#7DA0D7 of boiling water. Place the onions on a greased roasting tray in a single layer, cut-side down. Coat in oil and season. Cover with tinfoil and roast until soft, 25-30 minutes. Remove the tinfoil and flip the onions cut-side up. Roast until caramelised, 5-10 minutes.
A IS FOR Almonds
Place the Almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE BUTTER
Return the pot to a medium-high heat with a drizzle of oil and 90g [120g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side (to make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
RISOTTO RAZZLE
Return the pot to medium heat with a drizzle of oil. Fry the garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 3-4 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. When the risotto is done, add the Lemon zest (to taste) and a knob of butter. Loosen with a splash of warm water, if necessary. Season.
IT’S TIME TO DINE!
Plate up a generous helping of the creamy risotto and top with a crumble of the ricotta cheese, the caramelised baby onions, and a squeeze of Lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Vegetarian Ricotta & Sage Risotto?
The preparation time for Vegetarian Ricotta & Sage Risotto with toasted nuts & baby onions is between 15 and 30 minutes.
What is the total time required to make Vegetarian Ricotta & Sage Risotto with toasted nuts & baby onions?
The total time required to make Vegetarian Ricotta & Sage Risotto with toasted nuts & baby onions is between 40 and 60 minutes.
How many servings does Vegetarian Ricotta & Sage Risotto provide?
4 servings
What are the main ingredients in Vegetarian Ricotta & Sage Risotto?
Almonds, Baby Onions, Balsamic Reduction, Fresh Sage, Garlic Clove, Garlic Cloves, Lemon, Ricotta Cheese, Risotto Rice, Vegetable Stock Sachet, Vegetable Stock Sachets, White Wine
What is the nutritional information of Vegetarian Ricotta & Sage Risotto?
Calories: 874, Carbs: 158 grams, Fat: grams, Protein: 30.5 grams, Sugar: 46.7 grams, Salt: 709 grams
How do I prepare Vegetarian Ricotta & Sage Risotto?
RISOTTO RAZZLE: Return the pot to medium heat with a drizzle of oil. Fry the garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. When the risotto is done, add the lemon zest (to taste) and a knob of butter. Loosen with a splash of warm water, if necessary. Season. A IS FOR ALMONDS: Place the almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. STOCK MARKET: Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 500ml [800ml]|#7DA0D7 of boiling water. Place the onions on a greased roasting tray in a single layer, cut-side down. Coat in oil and season. Cover with tinfoil and roast until soft, 20-25 minutes. Remove the tinfoil and flip the onions cut-side up. Roast until caramelised, 5-10 minutes. IT’S TIME TO DINE!: Plate up a generous helping of the creamy risotto and top with a crumble of the ricotta cheese, the caramelised baby onions, and a squeeze of lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef! SAGE BUTTER: Return the pot to a medium-high heat with a drizzle of oil and 30g [60g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side (to make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
What should be prepared from my kitchen to make Vegetarian Ricotta & Sage Risotto?
Almonds, Baby Onions, Balsamic Reduction, Fresh Sage, Garlic Clove, Garlic Cloves, Lemon, Ricotta Cheese, Risotto Rice, Vegetable Stock Sachet, Vegetable Stock Sachets, White Wine
How many calories does Vegetarian Ricotta & Sage Risotto have?
874 calories
How much fat content does Vegetarian Ricotta & Sage Risotto have?
grams
Woolies Products in this dish
