eCook Meal
Basa & Cheesy Broccoli Risotto
with NOMU Seafood Rub, white wine & Italian-style hard cheese
Spring is here and risotto is the perfect dish, balancing warmth and creaminess with fresh flavours. Load with broccoli, cheese, and garlic, top with a herbed basa fillet, and sink into dreams of the Italian sea breeze…
Serving guide
Choose your portion size.
RISOTTO TIME
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot over a low-medium heat with a drizzle of oil. When hot, sweat the diced Onion for 2-3 minutes until soft and translucent. Add in the grated Garlic and arborio rice, and mix evenly through the onion for about 30 seconds. Stir through the wine and simmer until evaporated. Add in a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
WHILE THE RISOTTO IS ON THE GO…
Place a nonstick pan 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.
COOK THE BROCCOLI
Finely chop the broccoli into small pieces until it resembles the texture of rice. (Alternatively, blitz in a food processor if you have one.) Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the chopped broccoli for 3-4 minutes until cooked and becoming crispy, shifting occasionally. Remove from the pan on completion and set aside.
GOLDEN BASA FILLET
When the risotto has 5 minutes to go, pat the basa dry with some paper towel and coat in the Seafood Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
THOSE MAGIC TOUCHES
When the risotto is cooked, stir in the fried broccoli, half of the grated hard cheese, and a knob of butter (optional). Season to taste and remove from the heat. Toss the rinsed salad leaves with a drizzle of oil and some seasoning.
DELICIOUS
Plate the fragrant basa fillet atop a generous pile of broccoli risotto. Dust with the remaining grated hard cheese and sprinkle over the toasted sunflower seeds. Serve the fresh, dressed leaves on the side. Bellissimo, Chef!
RISOTTO TIME
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over a low-medium heat with a drizzle of oil. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Add in the grated Garlic and arborio rice, and mix evenly through the onion for about a minute. Stir through the wine and simmer until evaporated. Add in a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
WHILE THE RISOTTO IS ON THE GO…
Place a nonstick pan 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.
COOK THE BROCCOLI
Finely chop the broccoli into small pieces until it resembles the texture of rice. (Alternatively, blitz in a food processor if you have one.) Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the chopped broccoli for 4-6 minutes until cooked and becoming crispy, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion and set aside.
GOLDEN BASA FILLET
When the risotto has 5 minutes to go, pat the basa dry with some paper towel and coat in the Seafood Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
THOSE MAGIC TOUCHES
When the risotto is cooked, stir in the fried broccoli, half of the grated hard cheese, and a knob of butter (optional). Season to taste and remove from the heat. Toss the rinsed salad leaves with a drizzle of oil and some seasoning.
DELICIOUS
Plate the fragrant basa fillet atop a generous pile of broccoli risotto. Dust with the remaining grated hard cheese and sprinkle over the toasted sunflower seeds. Serve the fresh, dressed leaves on the side. Bellissimo, Chef!
RISOTTO TIME
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over a low-medium heat with a drizzle of oil. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Add in the grated Garlic and arborio rice, and mix evenly through the onion for about a minute. Stir through the wine and simmer until evaporated. Add in a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
WHILE THE RISOTTO IS ON THE GO…
Place a nonstick pan 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.
COOK THE BROCCOLI
Finely chop the broccoli into small pieces until it resembles the texture of rice. (Alternatively, blitz in a food processor if you have one.) Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the chopped broccoli for 4-6 minutes until cooked and becoming crispy, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion and set aside.
GOLDEN BASA FILLET
When the risotto has 5 minutes to go, pat the basa dry with some paper towel and coat in the Seafood Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
THOSE MAGIC TOUCHES
When the risotto is cooked, stir in the fried broccoli, half of the grated hard cheese, and a knob of butter (optional). Season to taste and remove from the heat. Toss the rinsed salad leaves with a drizzle of oil and some seasoning.
DELICIOUS
Plate the fragrant basa fillet atop a generous pile of broccoli risotto. Dust with the remaining grated hard cheese and sprinkle over the toasted sunflower seeds. Serve the fresh, dressed leaves on the side. Bellissimo, Chef!
RISOTTO TIME
Boil the kettle. Dilute the stock with 1,5L of boiling water. Place a large pot over a low-medium heat with a drizzle of oil. When hot, sweat the diced Onion for 4-5 minutes until soft and translucent. Add in the grated Garlic and arborio rice, and mix evenly through the onion for about a minute. Stir through the wine and simmer until evaporated. Add in a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
WHILE THE RISOTTO IS ON THE GO…
Place a large, nonstick pan 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.
COOK THE BROCCOLI
Finely chop the broccoli into small pieces until it resembles the texture of rice. (Alternatively, blitz in a food processor if you have one.) Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the chopped broccoli for 6-7 minutes until cooked and becoming crispy, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion and set aside.
GOLDEN BASA FILLET
When the risotto has 5 minutes to go, pat the basa dry with some paper towel and coat in the Seafood Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish 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.
THOSE MAGIC TOUCHES
When the risotto is cooked, stir in the fried broccoli, half of the grated hard cheese, and a knob of butter (optional). Season to taste and remove from the heat. Toss the rinsed salad leaves with a drizzle of oil and some seasoning.
DELICIOUS
Plate the fragrant basa fillet atop a generous pile of broccoli risotto. Dust with the remaining grated hard cheese and sprinkle over the toasted sunflower seeds. Serve the fresh, dressed leaves on the side. Bellissimo, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R269.11
for 4 servings · R67.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Basa Fillets needs 4Basa Fillets Avg 300 g R87.00 · whole pack (size can't be divided)R87.00
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Onion 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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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Broccoli Florets needs 600 gBroccoli Florets 300 g 300 g at R36.99 · 2.0× packsR73.98
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Grated Italian-Style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Vegetable Stock needs 60 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 12% of packR4.80
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White Wine needs 120 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 48% of packR21.60
Not in the Woolies basket — source these elsewhere:
- Arborio Rice
- NOMU Seafood Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Basa & Cheesy Broccoli Risotto?
The preparation time for Basa & Cheesy Broccoli Risotto with NOMU Seafood Rub, white wine & Italian-style hard cheese is between 30 and 40 minutes.
What is the total time required to make Basa & Cheesy Broccoli Risotto with NOMU Seafood Rub, white wine & Italian-style hard cheese?
The total time required to make Basa & Cheesy Broccoli Risotto with NOMU Seafood Rub, white wine & Italian-style hard cheese is between 40 and 50 minutes.
How many servings does Basa & Cheesy Broccoli Risotto provide?
4 servings
What are the main ingredients in Basa & Cheesy Broccoli Risotto?
Arborio Rice, Basa Fillet, Broccoli Florets, Garlic, Grated Italian-style Hard Cheese, NOMU Seafood Rub, Onion, Salad Leaves, Sunflower Seeds, Vegetable Stock, White Wine
What is the nutritional information of Basa & Cheesy Broccoli Risotto?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Basa & Cheesy Broccoli Risotto?
WHILE THE RISOTTO IS ON THE GO…: Place a nonstick pan 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. GOLDEN BASA FILLET: When the risotto has 5 minutes to go, pat the basa dry with some paper towel and coat in the Seafood Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion. RISOTTO TIME: Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot over a low-medium heat with a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Add in the grated garlic and arborio rice, and mix evenly through the onion for about a minute. Stir through the wine and simmer until evaporated. Add in a ladleful of stock and allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente. COOK THE BROCCOLI: Finely chop the broccoli into small pieces until it resembles the texture of rice. (Alternatively, blitz in a food processor if you have one.) Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the chopped broccoli for 4-6 minutes until cooked and becoming crispy, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion and set aside. DELICIOUS: Plate the fragrant basa fillet atop a generous pile of broccoli risotto. Dust with the remaining grated hard cheese and sprinkle over the toasted sunflower seeds. Serve the fresh, dressed leaves on the side. Bellissimo, Chef! THOSE MAGIC TOUCHES: When the risotto is cooked, stir in the fried broccoli, half of the grated hard cheese, and a knob of butter (optional). Season to taste and remove from the heat. Toss the rinsed salad leaves with a drizzle of oil and some seasoning.
What should be prepared from my kitchen to make Basa & Cheesy Broccoli Risotto?
Arborio Rice, Basa Fillet, Broccoli Florets, Garlic, Grated Italian-style Hard Cheese, NOMU Seafood Rub, Onion, Salad Leaves, Sunflower Seeds, Vegetable Stock, White Wine
How many calories does Basa & Cheesy Broccoli Risotto have?
calories
How much fat content does Basa & Cheesy Broccoli Risotto have?
grams