eCook Meal
Lush Mzansi-inspired Samp Risotto
with burnt sage butter, goat’s cheese & oven-caramelised onions
It’s traditional samp and beans, but with a few flavoursome twists. Inspired by the creamy comfort of risotto, this recipe marries the familiar with unexpected tastes and textures, such as crispy sage, cheese and spinach. A dish as rich as the South African bushveld, it’s umngqusho-style heartiness on a plate!
Serving guide
Choose your portion size.
AMP UP THE Samp
Preheat the oven to 200°C. Boil a full kettle. Place the soaked, rinsed Samp in a pot (See Chef’s Tip for soaking instructions.) Submerge in 700ml of boiling water, stir through the stock, and place over a high heat. Once boiling, reduce the heat and simmer uncovered for 40-45 minutes until cooked, stirring occasionally. If it starts to dry out during cooking, add water in small increments. On completion, it should be tender and a thick, porridge-like texture.
LAYERS OF FLAVOURS
Peel the baby onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and roast in the hot oven for 20-25 minutes until soft and caramelised.
PINING FOR MORE
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. Set the pan aside for step 5.
FULL OF BEANS!
When the Samp is cooked, stir through the drained cannellini and kidney beans. Cook for a further 4-5 minutes until heated through, stirring occasionally. Then, add in a naughty-sized knob of butter, the rinsed Spinach, and the grated Italian-style cheese. Stir until the spinach has wilted, then remove from the heat. Stir through some seasoning and a squeeze of lemon juice – both to taste. Cover with a lid to keep warm until serving.
NUTTY BURNT BUTTER
Return the pan to a medium heat with 20g of butter. Once foaming, add in the sage leaves and spread out in a single layer. Fry for 1-2 minutes, shifting occasionally and watching closely to ensure they don’t burn. On completion, the leaves should be crispy and the butter should have a nutty aroma. Remove the pan from the heat.
IT’S BEAN A CULINARY ADVENTURE
Serve up a lavish bowl of Samp and bean “risotto” and lay the caramelised baby onions on top. Garnish with dollops of goat’s cheese and the Lemon zest to taste. Drizzle over the burnt sage butter, scatter over the sage leaves, and finish with a sprinkling of toasted pine nuts. Nikonwabele ukutya kwenu! Have a nice meal!
AMP UP THE Samp
Preheat the oven to 200°C. Boil a full kettle. Place the soaked, rinsed Samp in a pot. (See Chef’s Tip for soaking instructions.) Submerge in 1L of boiling water, stir through the stock, and place over a high heat. Once boiling, reduce the heat and simmer uncovered for 40-45 minutes until cooked, stirring occasionally. If it starts to dry out during cooking, add water in small increments. On completion, it should be tender and a thick, porridge-like texture.
LAYERS OF FLAVOURS
Peel the baby onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and roast in the hot oven for 20-25 minutes until soft and caramelised.
PINING FOR MORE
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. Set the pan aside for step 5.
FULL OF BEANS!
When the Samp is cooked, stir through the drained cannellini and kidney beans. Cook for a further 5-6 minutes until heated through, stirring occasionally. Then, add in a naughty-sized knob of butter, the rinsed Spinach, and the grated Italian-style cheese. Stir until the spinach has wilted, then remove from the heat. Stir through some seasoning and a squeeze of lemon juice – both to taste. Cover with a lid to keep warm until serving.
NUTTY BURNT BUTTER
Return the pan to a medium heat with 40g of butter. Once foaming, add in the rinsed, dried sage leaves and spread out in a single layer. Fry for 1-2 minutes, shifting occasionally and watching closely to ensure they don’t burn. On completion, the leaves should be crispy and the butter should have a nutty aroma. Remove the pan from the heat.
IT’S BEAN A CULINARY ADVENTURE
Serve up lavish bowls of Samp and bean “risotto” and lay the caramelised baby onions on top. Garnish with dollops of goat’s cheese and the Lemon zest to taste. Drizzle over the burnt sage butter, scatter over the sage leaves, and finish with a sprinkling of toasted pine nuts. Nikonwabele ukutya kwenu! Have a nice meal!
AMP UP THE Samp
Preheat the oven to 200°C. Boil a full kettle. Place the soaked, rinsed Samp in a pot. (See Chef’s Tip for soaking instructions.) Submerge in 1L of boiling water, stir through the stock, and place over a high heat. Once boiling, reduce the heat and simmer uncovered for 40-45 minutes until cooked, stirring occasionally. If it starts to dry out during cooking, add water in small increments. On completion, it should be tender and a thick, porridge-like texture.
LAYERS OF FLAVOURS
Peel the baby onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and roast in the hot oven for 20-25 minutes until soft and caramelised.
PINING FOR MORE
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. Set the pan aside for step 5.
FULL OF BEANS!
When the Samp is cooked, stir through the drained cannellini and kidney beans. Cook for a further 5-6 minutes until heated through, stirring occasionally. Then, add in a naughty-sized knob of butter, the rinsed Spinach, and the grated Italian-style cheese. Stir until the spinach has wilted, then remove from the heat. Stir through some seasoning and a squeeze of lemon juice – both to taste. Cover with a lid to keep warm until serving.
NUTTY BURNT BUTTER
Return the pan to a medium heat with 40g of butter. Once foaming, add in the rinsed, dried sage leaves and spread out in a single layer. Fry for 1-2 minutes, shifting occasionally and watching closely to ensure they don’t burn. On completion, the leaves should be crispy and the butter should have a nutty aroma. Remove the pan from the heat.
IT’S BEAN A CULINARY ADVENTURE
Serve up lavish bowls of Samp and bean “risotto” and lay the caramelised baby onions on top. Garnish with dollops of goat’s cheese and the Lemon zest to taste. Drizzle over the burnt sage butter, scatter over the sage leaves, and finish with a sprinkling of toasted pine nuts. Nikonwabele ukutya kwenu! Have a nice meal!
AMP UP THE Samp
Preheat the oven to 200°C. Boil a full kettle. Place the soaked, rinsed Samp in a large pot. (See Chef’s Tip for instructions.) Submerge in 1,5L of boiling water, stir through the stock, and place over a high heat. Once boiling, reduce the heat and simmer uncovered for 45-50 minutes until cooked, stirring occasionally. If it starts to dry out during cooking, add water in small increments. On completion, it should be tender and a thick, porridge-like texture.
LAYERS OF FLAVOURS
Peel the baby onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and roast in the hot oven for 20-25 minutes until soft and caramelised.
PINING FOR MORE
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. Set the pan aside for step 5.
FULL OF BEANS!
When the Samp is cooked, stir through the drained cannellini and kidney beans. Cook for a further 7-8 minutes until heated through, stirring occasionally. Then, add in a naughty-sized knob of butter, the rinsed Spinach, and the grated Italian-style cheese. Stir until the spinach has wilted, then remove from the heat. Stir through some seasoning and a squeeze of lemon juice – both to taste. Cover with a lid to keep warm until serving.
NUTTY BURNT BUTTER
Return the pan to a medium heat with 80g of butter. Once foaming, add in the rinsed, dried sage leaves and spread out in a single layer. Fry for 2-3 minutes, shifting occasionally and watching closely to ensure they don’t burn. On completion, the leaves should be crispy and the butter should have a nutty aroma. Remove the pan from the heat.
IT’S BEAN A CULINARY ADVENTURE
Serve up lavish bowls of Samp and bean “risotto” and lay the caramelised baby onions on top. Garnish with dollops of goat’s cheese and the Lemon zest to taste. Drizzle over the burnt sage butter, scatter over the sage leaves, and finish with a sprinkling of toasted pine nuts. Nikonwabele ukutya kwenu! Have a nice meal!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R275.38
for 4 servings · R68.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Spinach needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Baby Onions needs 8Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
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Grated Italian-style Hard Cheese needs 80 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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Samp needs 400 mlSamp 1 kg R21.99 · whole pack (size can't be divided)R21.99
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Goat's Cheese needs 100 gDe Triomphe Goats Cheese Log 180 g 180 g at R99.99 · 56% of packR55.55
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Fresh Sage needs 15 gRosemary and Sage Grind 60 g 60 g at R50.99 · 25% of packR12.75
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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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Pine Nuts needs 40 gRaw Pine Nuts 100 g 100 g at R144.99 · 40% of packR58.00
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
Shopping
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Frequently Asked Questions
What is the preparation time for Lush Mzansi-inspired Samp Risotto?
The preparation time for Lush Mzansi-inspired Samp Risotto with burnt sage butter, goat’s cheese & oven-caramelised onions is between 25 and 40 minutes.
What is the total time required to make Lush Mzansi-inspired Samp Risotto with burnt sage butter, goat’s cheese & oven-caramelised onions?
The total time required to make Lush Mzansi-inspired Samp Risotto with burnt sage butter, goat’s cheese & oven-caramelised onions is between 55 and 65 minutes.
How many servings does Lush Mzansi-inspired Samp Risotto provide?
4 servings
What are the main ingredients in Lush Mzansi-inspired Samp Risotto?
Baby Onion, Cannellini Beans, Fresh Sage, Goat's Cheese, Grated Italian-style Hard Cheese, Kidney Beans, Lemon, Pine Nuts, Red Kidney Beans, Samp, Spinach, Vegetable Stock
What is the nutritional information of Lush Mzansi-inspired Samp Risotto?
Calories: 694, Carbs: 113 grams, Fat: grams, Protein: 29.2 grams, Sugar: 10.9 grams, Salt: 1571 grams
How do I prepare Lush Mzansi-inspired Samp Risotto?
FULL OF BEANS!: When the samp is cooked, stir through the drained cannellini and kidney beans. Cook for a further 5-6 minutes until heated through, stirring occasionally. Then, add in a naughty-sized knob of butter, the rinsed spinach, and the grated Italian-style cheese. Stir until the spinach has wilted, then remove from the heat. Stir through some seasoning and a squeeze of lemon juice – both to taste. Cover with a lid to keep warm until serving. LAYERS OF FLAVOURS: Peel the baby onions and halve lengthways. Don’t remove the tip that keeps the layers joined together. Place on a tinfoil-lined roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and roast in the hot oven for 20-25 minutes until soft and caramelised. PINING FOR MORE: Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. Set the pan aside for step 5. AMP UP THE SAMP: Preheat the oven to 200°C. Boil a full kettle. Place the soaked, rinsed samp in a pot. (See Chef’s Tip for soaking instructions.) Submerge in 1L of boiling water, stir through the stock, and place over a high heat. Once boiling, reduce the heat and simmer uncovered for 40-45 minutes until cooked, stirring occasionally. If it starts to dry out during cooking, add water in small increments. On completion, it should be tender and a thick, porridge-like texture. NUTTY BURNT BUTTER: Return the pan to a medium heat with 40g of butter. Once foaming, add in the rinsed, dried sage leaves and spread out in a single layer. Fry for 1-2 minutes, shifting occasionally and watching closely to ensure they don’t burn. On completion, the leaves should be crispy and the butter should have a nutty aroma. Remove the pan from the heat. IT’S BEAN A CULINARY ADVENTURE: Serve up lavish bowls of samp and bean “risotto” and lay the caramelised baby onions on top. Garnish with dollops of goat’s cheese and the lemon zest to taste. Drizzle over the burnt sage butter, scatter over the sage leaves, and finish with a sprinkling of toasted pine nuts. Nikonwabele ukutya kwenu! Have a nice meal!
What should be prepared from my kitchen to make Lush Mzansi-inspired Samp Risotto?
Baby Onion, Cannellini Beans, Fresh Sage, Goat's Cheese, Grated Italian-style Hard Cheese, Kidney Beans, Lemon, Pine Nuts, Red Kidney Beans, Samp, Spinach, Vegetable Stock
How many calories does Lush Mzansi-inspired Samp Risotto have?
694 calories
How much fat content does Lush Mzansi-inspired Samp Risotto have?
grams