eCook Meal
AMALFI RISOTTO & GRILLED BASA
with sundried tomatoes & basil pesto crème
Pure and simple Italian seafood cooking! Zip off to the Mediterranean coast with tangy sun-dried tomatoes in a rich and creamy risotto, tender kale, and a golden basa fillet. Ciao bella!
Serving guide
Choose your portion size.
FRAGRANT RISOTTO
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. Sweat the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir in the grated Garlic and rice. Pour in the wine and allow to bubble. When it has evaporated, stir through a ladle of stock. Allow it to be absorbed by the rice by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat for 20-25 minutes until the rice is cooked al dente.
SEEDS & CRÈME
Place a nonstick pan (large enough to fry the basa) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the crème fraîche and basil pesto in a bowl. Season to taste and set aside for serving.
WILT THE Kale
When the risotto is about halfway, return the pan to a medium-high heat with a drizzle of oil. Add in the shredded Kale and 1 tbsp of water. Sauté for 2-3 minutes until wilted. On completion, season to taste and remove from the pan. Cover to keep warm and set aside for serving.
GOLDEN BASA
Wipe down the pan if necessary and return to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season. When the pan is hot, fry the basa for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
TIE IT ALL UP
When the risotto is cooked, stir through a knob of butter, the chopped sun-dried tomatoes, and the reserved sun-dried Tomato oil. Remove from the heat.
SUPPERTIME
Dish up a mound of risotto with a side of Kale and top with the grilled basa. Garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef!
FRAGRANT RISOTTO
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. Sweat the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir in the grated Garlic and rice. Pour in the wine and allow to bubble. When it has evaporated, stir through a ladle of stock. Allow it to be absorbed by the rice by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat for 20-25 minutes until the rice is cooked al dente.
SEEDS & CRÈME
Place a nonstick pan (large enough to fry the basa) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the crème fraîche and basil pesto in a bowl. Season to taste and set aside for serving.
WILT THE Kale
When the risotto is about halfway, return the pan to a medium-high heat with a drizzle of oil. Add in the shredded Kale and 2 tbsp of water. Sauté for 2-3 minutes until wilted. On completion, season to taste and remove from the pan. Cover to keep warm and set aside for serving.
GOLDEN BASA
Wipe down the pan if necessary and return to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season. When the pan is hot, fry the basa for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
TIE IT ALL UP
When the risotto is cooked, stir through a knob of butter, the chopped sun-dried tomatoes, and the reserved sun-dried Tomato oil. Remove from the heat.
SUPPERTIME
Dish up a mound of risotto with a side of Kale and top with the grilled basa. Garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef!
FRAGRANT RISOTTO
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. Sweat the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir in the grated Garlic and rice. Pour in the wine and allow to bubble. When it has evaporated, stir through a ladle of stock. Allow it to be absorbed by the rice by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat for 20-25 minutes until the rice is cooked al dente.
SEEDS & CRÈME
Place a nonstick pan (large enough to fry the basa) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the crème fraîche and basil pesto in a bowl. Season to taste and set aside for serving.
WILT THE Kale
When the risotto is about halfway, return the pan to a medium-high heat with a drizzle of oil. Add in the shredded Kale and 2 tbsp of water. Sauté for 2-3 minutes until wilted. On completion, season to taste and remove from the pan. Cover to keep warm and set aside for serving.
GOLDEN BASA
Wipe down the pan if necessary and return to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season. When the pan is hot, fry the basa for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
TIE IT ALL UP
When the risotto is cooked, stir through a knob of butter, the chopped sun-dried tomatoes, and the reserved sun-dried Tomato oil. Remove from the heat.
SUPPERTIME
Dish up a mound of risotto with a side of Kale and top with the grilled basa. Garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef!
FRAGRANT RISOTTO
Boil the kettle. Dilute the stock with 1.6L of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. Sweat the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir in the grated Garlic and rice. Pour in the wine and allow to bubble. When it has evaporated, stir through a ladle of stock. Allow it to be absorbed by the rice by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat for 20-25 minutes until the rice is cooked al dente.
SEEDS & CRÈME
Place a nonstick pan (large enough to fry the basa) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the crème fraîche and basil pesto in a bowl. Season to taste and set aside for serving.
WILT THE Kale
When the risotto is about halfway, return the pan to a medium-high heat with a drizzle of oil. Add in the shredded Kale and 4 tbsp of water. Sauté for 3-4 minutes until wilted. On completion, season to taste and remove from the pan. Cover to keep warm and set aside for serving.
GOLDEN BASA
Wipe down the pan if necessary and return to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season. When the pan is hot, fry the basa for 2-3 minutes per side until cooked through and golden. You may need to do this step in batches. Remove from the pan on completion.
TIE IT ALL UP
When the risotto is cooked, stir through a knob of butter, the chopped sun-dried tomatoes, and the reserved sun-dried Tomato oil. Remove from the heat.
SUPPERTIME
Dish up a mound of risotto with a side of Kale and top with the grilled basa. Garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R202.53
for 4 servings · R50.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Crème Fraiche needs 100 mlSour Cream 250 ml 250 ml at R38.99 · 40% of packR15.60
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White Wine needs 200 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Sun-Dried Tomatoes needs 100 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 7% of packR3.00
-
Basa Fillets needs 4Basa Fillets Avg 300 g R87.00 · whole pack (size can't be divided)R87.00
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Arborio Rice
- Pesto Princess Basil Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for AMALFI RISOTTO & GRILLED BASA?
The preparation time for AMALFI RISOTTO & GRILLED BASA with sundried tomatoes & basil pesto crème is between 35 and 45 minutes.
What is the total time required to make AMALFI RISOTTO & GRILLED BASA with sundried tomatoes & basil pesto crème?
The total time required to make AMALFI RISOTTO & GRILLED BASA with sundried tomatoes & basil pesto crème is between 45 and 55 minutes.
How many servings does AMALFI RISOTTO & GRILLED BASA provide?
4 servings
What are the main ingredients in AMALFI RISOTTO & GRILLED BASA?
Arborio Rice, Basa Fillet, Creme Fraiche, Garlic, Kale, Onion, Pesto Princess Basil Pesto, Sunflower Seeds, Tomato, Vegetable Stock, White Wine
What is the nutritional information of AMALFI RISOTTO & GRILLED BASA?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare AMALFI RISOTTO & GRILLED BASA?
SEEDS & CRÈME: Place a nonstick pan (large enough to fry the basa) over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Combine the crème fraîche and basil pesto in a bowl. Season to taste and set aside for serving. GOLDEN BASA: Wipe down the pan if necessary and return to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and season. When the pan is hot, fry the basa for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion. WILT THE KALE: When the risotto is about halfway, return the pan to a medium-high heat with a drizzle of oil. Add in the shredded kale and 2 tbsp of water. Sauté for 2-3 minutes until wilted. On completion, season to taste and remove from the pan. Cover to keep warm and set aside for serving. FRAGRANT RISOTTO: Boil the kettle. Dilute the stock with 800ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. Sweat the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir in the grated garlic and rice. Pour in the wine and allow to bubble. When it has evaporated, stir through a ladle of stock. Allow it to be absorbed by the rice by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat for 20-25 minutes until the rice is cooked al dente. TIE IT ALL UP: When the risotto is cooked, stir through a knob of butter, the chopped sun-dried tomatoes, and the reserved sun-dried tomato oil. Remove from the heat. SUPPERTIME: Dish up a mound of risotto with a side of kale and top with the grilled basa. Garnish with the toasted sunflower seeds and a dollop of pesto crème. Bravo, Chef!
What should be prepared from my kitchen to make AMALFI RISOTTO & GRILLED BASA?
Arborio Rice, Basa Fillet, Creme Fraiche, Garlic, Kale, Onion, Pesto Princess Basil Pesto, Sunflower Seeds, Tomato, Vegetable Stock, White Wine
How many calories does AMALFI RISOTTO & GRILLED BASA have?
calories
How much fat content does AMALFI RISOTTO & GRILLED BASA have?
grams