REUBEN’S WINTER RISOTTO

When the earthy flavours of browned sage butter, colourful roast beetroot, and toasted walnuts complement a creamy, cheesy risotto, it’s just too good! I think everyone will love this truly seasonal dish.

REUBEN’S WINTER RISOTTO

with rainbow beets, walnuts & creamy gorgonzola

4.8

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Butter
  • Water
Photo of REUBEN’S WINTER RISOTTO
  1. PARBOIL THE BEETS

    Preheat the oven to 200°C. Boil a full kettle. Submerge the whole beetroot in a pot of boiling water. Place over a high heat, bring back up to the boil, and then cook for 10 minutes. This gives it a head start before roasting!

  2. RISOTTO TIME

    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. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Add the grated garlic and rice to the pot and stir evenly through the onion. Add 100ml of stock and stir through. Allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next 100ml of stock when the previous amount has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.

  3. ROAST RAINBOW BEETS

    While the risotto is on the go, spread out the parboiled beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and becoming crispy. Cut them into quarters on completion.

  4. SAGE & WALNUT BUTTER

    When the risotto is about halfway, place the chopped Walnuts in pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Reduce to a low heat and add 20g of butter. When the butter begins to foam, add the picked sage leaves and fry for 1-2 minutes until the butter has browned and the leaves are crispy. Remove the pan from the heat on completion.

  5. RICH AND CREAMY!

    Once the risotto is cooked, remove from the heat. Sprinkle in the grated Italian-style cheese and crumble in half of the Gorgonzola cheese. Stir until melted.

  6. DRESS THE Rocket

    Place the rinsed Rocket in a bowl, squeeze over the balsamic vinegar, and toss to coat.

  7. REUBEN IN YOUR OWN HOME

    Dish up the luxurious risotto, pour over the sage and walnut butter, and scatter over the roast rainbow beets. Crumble over the remaining Gorgonzola cheese and serve with the Rocket side salad. Buon appetito!

  1. PARBOIL THE BEETS

    Preheat the oven to 200°C. Boil a full kettle. Submerge the whole beetroot in a pot of boiling water. Place over a high heat, bring back up to the boil, and then cook for 10 minutes. This gives it a head start before roasting!

  2. RISOTTO TIME

    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. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Add the grated garlic and rice to the pot and stir evenly through the onion. Add a ladleful of stock and stir through. Allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous ladle has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.

  3. ROAST RAINBOW BEETS

    While the risotto is on the go, spread out the parboiled beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and becoming crispy. Cut them into quarters on completion.

  4. SAGE & WALNUT BUTTER

    When the risotto is about halfway, place the chopped Walnuts in pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Reduce to a low heat and add 40g of butter. When the butter begins to foam, add the picked sage leaves and fry for 1-2 minutes until the butter has browned and the leaves are crispy. Remove the pan from the heat on completion.

  5. RICH AND CREAMY!

    Once the risotto is cooked, remove from the heat. Sprinkle in the grated Italian-style cheese and crumble in half of the Gorgonzola cheese. Stir until melted.

  6. DRESS THE Rocket

    Place the rinsed Rocket in a bowl, squeeze over the balsamic vinegar, and toss to coat.

  7. REUBEN IN YOUR OWN HOME

    Dish up the luxurious risotto, pour over the sage and walnut butter, and scatter over the roast rainbow beets. Finish off with a crumble of the remaining Gorgonzola cheese and serve with the Rocket side salad. Buon appetito!

  1. PARBOIL THE BEETS

    Preheat the oven to 200°C. Boil a full kettle. Submerge the whole beetroot in a pot of boiling water. Place over a high heat, bring back up to the boil, and then cook for 10 minutes. This gives it a head start before roasting!

  2. RISOTTO TIME

    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. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Add the grated garlic and rice to the pot and stir evenly through the onion. Add a ladleful of stock and stir through. Allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous ladle has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.

  3. ROAST RAINBOW BEETS

    While the risotto is on the go, spread out the parboiled beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and becoming crispy. Cut them into quarters on completion.

  4. SAGE & WALNUT BUTTER

    When the risotto is about halfway, place the chopped Walnuts in pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Reduce to a low heat and add 40g of butter. When the butter begins to foam, add the picked sage leaves and fry for 1-2 minutes until the butter has browned and the leaves are crispy. Remove the pan from the heat on completion.

  5. RICH AND CREAMY!

    Once the risotto is cooked, remove from the heat. Sprinkle in the grated Italian-style cheese and crumble in half of the Gorgonzola cheese. Stir until melted.

  6. DRESS THE Rocket

    Place the rinsed Rocket in a bowl, squeeze over the balsamic vinegar, and toss to coat.

  7. REUBEN IN YOUR OWN HOME

    Dish up the luxurious risotto, pour over the sage and walnut butter, and scatter over the roast rainbow beets. Finish off with a crumble of the remaining Gorgonzola cheese and serve with the Rocket side salad. Buon appetito!

  1. PARBOIL THE BEETS

    Preheat the oven to 200°C. Boil a full kettle. Submerge the whole beetroot in a pot of boiling water. Place over a high heat, bring back up to the boil, and then cook for 10 minutes. This gives it a head start before roasting! Reboil the kettle for the stock.

  2. RISOTTO TIME

    Dilute the stock with 1.5L of boiling water. Place a large pot for the risotto 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 the grated garlic and rice to the pot and stir evenly through the onion. Add a ladleful of stock and stir through. Allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous ladle has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.

  3. ROAST RAINBOW BEETS

    While the risotto is on the go, spread out the parboiled beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and becoming crispy. Cut them into quarters on completion.

  4. SAGE & WALNUT BUTTER

    When the risotto is about halfway, place the chopped Walnuts in pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Reduce to a low heat and add 80g of butter. When the butter begins to foam, add the picked sage leaves and fry for 1-2 minutes until the butter has browned and the leaves are crispy. Remove the pan from the heat on completion.

  5. RICH AND CREAMY!

    Once the risotto is cooked, remove from the heat. Sprinkle in the grated Italian-style cheese and crumble in half of the Gorgonzola cheese. Stir until melted.

  6. DRESS THE Rocket

    Place the rinsed Rocket in a bowl, squeeze over the balsamic vinegar, and toss to coat.

  7. REUBEN IN YOUR OWN HOME

    Dish up the luxurious risotto, pour over the sage and walnut butter, and scatter over the roast rainbow beets. Finish off with a crumble of the remaining Gorgonzola cheese and serve with the Rocket side salad. Buon appetito!

Frequently Asked Questions

What is the preparation time for REUBEN’S WINTER RISOTTO?

The preparation time for REUBEN’S WINTER RISOTTO with rainbow beets, walnuts & creamy gorgonzola is between 25 and 40 minutes.

What is the total time required to make REUBEN’S WINTER RISOTTO with rainbow beets, walnuts & creamy gorgonzola?

The total time required to make REUBEN’S WINTER RISOTTO with rainbow beets, walnuts & creamy gorgonzola is between 45 and 55 minutes.

How many servings does REUBEN’S WINTER RISOTTO provide?

4 servings

What are the main ingredients in REUBEN’S WINTER RISOTTO?

Arborio Rice, Balsamic Vinegar Sachet, Balsamic Vinegar Sachets, Fresh Sage, Garlic Clove, Garlic Cloves, Gorgonzola, Italian-style Hard Cheese, Onion, Onions, Rainbow Beetroot, Rocket, Vegetable Stock Sachet, Vegetable Stock Sachets, Walnuts

What is the nutritional information of REUBEN’S WINTER RISOTTO?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare REUBEN’S WINTER RISOTTO?

DRESS THE ROCKET: Place the rinsed rocket in a bowl, squeeze over the balsamic vinegar, and toss to coat. RISOTTO TIME: 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. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and rice to the pot and stir evenly through the onion. Add a ladleful of stock and stir through. Allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous ladle has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. PARBOIL THE BEETS: Preheat the oven to 200°C. Boil a full kettle. Submerge the whole beetroot in a pot of boiling water. Place over a high heat, bring back up to the boil, and then cook for 10 minutes. This gives it a head start before roasting! ROAST RAINBOW BEETS: While the risotto is on the go, spread out the parboiled beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and becoming crispy. Cut them into quarters on completion. RICH AND CREAMY!: Once the risotto is cooked, remove from the heat. Sprinkle in the grated Italian-style cheese and crumble in half of the gorgonzola cheese. Stir until melted. SAGE & WALNUT BUTTER: When the risotto is about halfway, place the chopped walnuts in pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Reduce to a low heat and add 40g of butter. When the butter begins to foam, add the picked sage leaves and fry for 1-2 minutes until the butter has browned and the leaves are crispy. Remove the pan from the heat on completion. REUBEN IN YOUR OWN HOME: Dish up the luxurious risotto, pour over the sage and walnut butter, and scatter over the roast rainbow beets. Finish off with a crumble of the remaining gorgonzola cheese and serve with the rocket side salad. Buon appetito!

What should be prepared from my kitchen to make REUBEN’S WINTER RISOTTO?

Arborio Rice, Balsamic Vinegar Sachet, Balsamic Vinegar Sachets, Fresh Sage, Garlic Clove, Garlic Cloves, Gorgonzola, Italian-style Hard Cheese, Onion, Onions, Rainbow Beetroot, Rocket, Vegetable Stock Sachet, Vegetable Stock Sachets, Walnuts

How many calories does REUBEN’S WINTER RISOTTO have?

calories

How much fat content does REUBEN’S WINTER RISOTTO have?

grams

Woolies Products in this dish

Photo of Fresh Sage 20 g

Fresh Sage 20 G

Photo of Fresh Wild Rocket 30 g

Fresh Wild Rocket 30 G

Photo of Diced Onion 150 g

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Photo of Peeled Baby Onions 500 g

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Small Red Onions 500 G

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Red Salad Onions 75 G

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Photo of White Salad Onions 75 g

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