eCook Meal
Goat’s Cheese, Tomato & Chorizo Risotto
with toasted pumpkin seeds
This vibrant dish combines the richness of cooked chopped tomatoes and the smoky spiciness of chorizo, infused into a velvety risotto. Each bite is enhanced by notes of herby goat’s cheese, and a sprinkle of toasted pumpkin seeds, which provides a delightful crunch & nuttiness. Prepare to be captivated by the harmonious blend of flavours!
Serving guide
Choose your portion size.
Tomato STOCK BASE
Boil the kettle. To a pan, add the Italian seasoning, diluting it with 400ml [800ml]|#7DA0D7 of boiling water. Stir in the cooked chopped Tomato and set aside.
LOADED RISOTTO
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chorizo and the Onion until golden, 4-5 minutes (shifting occasionally). Add the Tomato paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Reduce the heat to medium, add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of tomato stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
HERBY GOAT’S CHEESE
Place the Parsley on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the parsley and gently coat both sides.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a sweetener (to taste) and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the Tomato risotto. Top with the herby goat’s cheese and sprinkle over the pumpkin seeds. Finish off with a crack of black pepper. Well done, Chef!
Tomato STOCK BASE
Boil the kettle. To a pan, add the Italian seasoning, diluting it with 400ml [800ml]|#7DA0D7 of boiling water. Stir in the cooked chopped Tomato and set aside.
LOADED RISOTTO
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chorizo and the Onion until golden, 4-5 minutes (shifting occasionally). Add the Tomato paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Reduce the heat to medium, add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of tomato stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
HERBY GOAT’S CHEESE
Place the Parsley on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the parsley and gently coat both sides.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a sweetener (to taste) and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the Tomato risotto. Top with the herby goat’s cheese and sprinkle over the pumpkin seeds. Finish off with a crack of black pepper. Well done, Chef!
Tomato STOCK BASE
Boil the kettle. To a pan, add the Italian seasoning, diluting it with 1.2L [1.6L]|#7DA0D7 of boiling water. Stir in the cooked chopped Tomato and set aside.
LOADED RISOTTO
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chorizo and the Onion until golden, 5-6 minutes (shifting occasionally). Add the Tomato paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Reduce the heat to medium, add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of tomato stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
HERBY GOAT’S CHEESE
Place the Parsley on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the parsley and gently coat both sides.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a sweetener (to taste) and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the Tomato risotto. Top with the herby goat’s cheese and sprinkle over the pumpkin seeds. Finish off with a crack of black pepper. Well done, Chef!
Tomato STOCK BASE
Boil the kettle. To a pan, add the Italian seasoning, diluting it with 1.2L [1.6L]|#7DA0D7 of boiling water. Stir in the cooked chopped Tomato and set aside.
LOADED RISOTTO
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chorizo and the Onion until golden, 5-6 minutes (shifting occasionally). Add the Tomato paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Reduce the heat to medium, add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of tomato stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
HERBY GOAT’S CHEESE
Place the Parsley on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the parsley and gently coat both sides.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, a sweetener (to taste) and seasoning. Loosen with a splash of warm water if too thick.
DIG IN
Dish up the Tomato risotto. Top with the herby goat’s cheese and sprinkle over the pumpkin seeds. Finish off with a crack of black pepper. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R296.63
for 4 servings · R74.16 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Parsley needs 1Parsley Refill 8 g R23.99 · whole pack (size can't be divided)R23.99
-
Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
-
Chevin Goat's Cheese needs 200 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R59.99 · 2.0× packsR119.98
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
-
Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
-
Pumpkin Seeds needs 20 gPumpkin Seeds 250 g 250 g at R89.99 · 8% of packR7.20
-
Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- Sliced Pork Chorizo
- Italian Seasoning
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Goat’s Cheese, Tomato & Chorizo Risotto?
The preparation time for Goat’s Cheese, Tomato & Chorizo Risotto with toasted pumpkin seeds is between 25 and 40 minutes.
What is the total time required to make Goat’s Cheese, Tomato & Chorizo Risotto with toasted pumpkin seeds?
The total time required to make Goat’s Cheese, Tomato & Chorizo Risotto with toasted pumpkin seeds is between 35 and 50 minutes.
How many servings does Goat’s Cheese, Tomato & Chorizo Risotto provide?
4 servings
What are the main ingredients in Goat’s Cheese, Tomato & Chorizo Risotto?
Chevin Goats Cheese, Creme Fraiche, Italian Seasoning, Onion, Parsley, Pork Chorizo, Pumpkin Seeds, Risotto Rice, Tomato, Tomato Paste
What is the nutritional information of Goat’s Cheese, Tomato & Chorizo Risotto?
Calories: 790, Carbs: 97 grams, Fat: grams, Protein: 29.3 grams, Sugar: 17.9 grams, Salt: 1646 grams
How do I prepare Goat’s Cheese, Tomato & Chorizo Risotto?
DIG IN: Dish up the tomato risotto. Top with the herby goat’s cheese and sprinkle over the pumpkin seeds. Finish off with a crack of black pepper. Well done, Chef! FINISHING TOUCHES: When the risotto is done, remove from the heat and stir through the crème fraîche, a sweetener (to taste) and seasoning. Loosen with a splash of warm water if too thick. HERBY GOAT’S CHEESE: Place the parsley on a chopping board, and spread out in a single layer. Place the goat’s cheese rounds on the parsley and gently coat both sides. GOLDEN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. LOADED RISOTTO: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the chorizo and the onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Reduce the heat to medium, add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of tomato stock when the previous one is fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. TOMATO STOCK BASE: Boil the kettle. To a pan, add the Italian seasoning, diluting it with 400ml [800ml]|#7DA0D7 of boiling water. Stir in the cooked chopped tomato and set aside.
What should be prepared from my kitchen to make Goat’s Cheese, Tomato & Chorizo Risotto?
Chevin Goats Cheese, Creme Fraiche, Italian Seasoning, Onion, Parsley, Pork Chorizo, Pumpkin Seeds, Risotto Rice, Tomato, Tomato Paste
How many calories does Goat’s Cheese, Tomato & Chorizo Risotto have?
790 calories
How much fat content does Goat’s Cheese, Tomato & Chorizo Risotto have?
grams