This delicious goat’s 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!
Serving guide
Choose your portion size.
STOCK MARKET
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 500ml of boiling water. Place the halved onions, cut-side down, on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly on the tray. Roast in the hot oven for 20-25 minutes until soft and caramelised.
A IS FOR Almonds
Place the chopped 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 of butter. Once foaming, fry the picked 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. When hot, fry the grated Garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 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 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 dollops of goat’s cheese, the caramelised baby onions, and a drizzle 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 800ml of boiling water. Place the halved onions, cut-side down, on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly on the tray. Roast in the hot oven for 20-25 minutes until soft and caramelised.
A IS FOR Almonds
Place the chopped 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 60g of butter. Once foaming, fry the picked 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. When hot, fry the grated 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 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 dollops of goat’s cheese, the caramelised baby onions, and a drizzle 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 of boiling water. Place the halved onions, cut-side down, on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly on the tray. Roast in the hot oven for 20-25 minutes until soft and caramelised.
A IS FOR Almonds
Place the chopped 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 of butter. Once foaming, fry the picked 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. When hot, fry the grated 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, 25-30 minutes. When the risotto is done, add 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 dollops of goat’s cheese, the caramelised baby onions, and a drizzle 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 1.8L of boiling water. Place the halved onions, cut-side down, on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly on the tray. Roast in the hot oven for 20-25 minutes until soft and caramelised.
A IS FOR Almonds
Place the chopped 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 120g of butter. Once foaming, fry the picked 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. When hot, fry the grated 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, 25-30 minutes. When the risotto is done, add 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 dollops of goat’s cheese, the caramelised baby onions, and a drizzle 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R323.52
for 4 servings · R80.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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White Wine needs 160 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 64% of packR28.79
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Balsamic Reduction needs 40 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 16% of packR12.80
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Sage needs 10 gRosemary and Sage Grind 60 g 60 g at R50.99 · 17% of packR8.50
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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Baby Onions needs 12Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
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Chevin Goat's Cheese needs 200 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 2.0× packsR125.98
Shopping
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Frequently Asked Questions
What is the preparation time for Goat’s Cheese & Sage Risotto?
The preparation time for Goat’s Cheese & Sage Risotto with toasted nuts & baby onions is between 15 and 30 minutes.
What is the total time required to make Goat’s Cheese & Sage Risotto with toasted nuts & baby onions?
The total time required to make Goat’s Cheese & Sage Risotto with toasted nuts & baby onions is between 40 and 60 minutes.
How many servings does Goat’s Cheese & Sage Risotto provide?
4 servings
What are the main ingredients in Goat’s Cheese & Sage Risotto?
Almonds, Baby Onion, Balsamic Reduction, Chevin Goats Cheese, Fresh Sage, Garlic, Lemon Juice, Risotto Rice, Vegetable Stock, White Wine
What is the nutritional information of Goat’s Cheese & Sage Risotto?
Calories: 708, Carbs: 133 grams, Fat: grams, Protein: 24.8 grams, Sugar: 36.6 grams, Salt: 747 grams
How do I prepare Goat’s Cheese & Sage Risotto?
RISOTTO RAZZLE: Return the pot to medium heat with a drizzle of oil. When hot, fry the grated 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 a knob of butter. Loosen with a splash of warm water, if necessary. Season. A IS FOR ALMONDS: Place the chopped 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 800ml of boiling water. Place the halved onions, cut-side down, on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly on the tray. Roast in the hot oven for 20-25 minutes until soft and caramelised. IT’S TIME TO DINE!: Plate up a generous helping of the creamy risotto and top with dollops of goat’s cheese, the caramelised baby onions, and a drizzle 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 60g of butter. Once foaming, fry the picked 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 Goat’s Cheese & Sage Risotto?
Almonds, Baby Onion, Balsamic Reduction, Chevin Goats Cheese, Fresh Sage, Garlic, Lemon Juice, Risotto Rice, Vegetable Stock, White Wine
How many calories does Goat’s Cheese & Sage Risotto have?
708 calories
How much fat content does Goat’s Cheese & Sage Risotto have?
grams