eCook Meal
REUBEN’S WINTER RISOTTO
with rainbow beets, walnuts & creamy gorgonzola
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.
Serving guide
Choose your portion size.
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!
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.
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.
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.
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.
DRESS THE Rocket
Place the rinsed Rocket in a bowl, squeeze over the balsamic vinegar, and toss to coat.
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!
Rainbow Beetroot - 250g
Onion - 1
Garlic Clove - 1
Arborio Rice - 100ml
Vegetable Stock Sachet - 1
Walnuts - 15g
Fresh Sage - 4g
Italian Style Hard Cheese - 15g
Gorgonzola - 30g
Rocket - 20g
Balsamic Vinegar Sachet - 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!
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.
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.
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.
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.
DRESS THE Rocket
Place the rinsed Rocket in a bowl, squeeze over the balsamic vinegar, and toss to coat.
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!
Rainbow Beetroot - 500g
Onion - 1
Garlic Cloves - 2
Arborio Rice - 200ml
Vegetable Stock Sachets - 2
Walnuts - 30g
Fresh Sage - 8g
Italian Style Hard Cheese - 30g
Gorgonzola - 60g
Rocket - 40g
Balsamic Vinegar Sachets - 2
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!
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.
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.
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.
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.
DRESS THE Rocket
Place the rinsed Rocket in a bowl, squeeze over the balsamic vinegar, and toss to coat.
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!
Rainbow Beetroot - 500g
Onion - 1
Garlic Cloves - 2
Arborio Rice - 200ml
Vegetable Stock Sachets - 2
Walnuts - 30g
Fresh Sage - 8g
Italian Style Hard Cheese - 30g
Gorgonzola - 60g
Rocket - 40g
Balsamic Vinegar Sachets - 2
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.
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.
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.
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.
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.
DRESS THE Rocket
Place the rinsed Rocket in a bowl, squeeze over the balsamic vinegar, and toss to coat.
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!
Rainbow Beetroot - 1kg
Onions - 2
Garlic Cloves - 4
Arborio Rice - 400ml
Vegetable Stock Sachets - 3
Walnuts - 60g
Fresh Sage - 15g
Italian Style Hard Cheese - 60g
Gorgonzola - 120g
Rocket - 80g
Balsamic Vinegar Sachets - 3
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R415.39
for 4 servings · R103.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Rocket needs 80 gBaby Butter Lettuce, Rocket & Basil 100 g 100 g at R27.99 · 80% of packR22.39
-
Italian Style Hard Cheese needs 60 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 23% of packR16.15
-
Onions 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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Walnuts needs 60 gRaw Walnuts 100 g 100 g at R66.99 · 60% of packR40.19
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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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Rainbow Beetroot needs 1 kgBaby Rainbow Beetroot 200 g 200 g at R38.99 · 5.0× packsR194.95
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Balsamic Vinegar Sachets needs 3Lay's Carribbean Onion and Balsamic Vinegar Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Gorgonzola needs 120 gGorgonzola & Walnut Girasoli 250 g 250 g at R99.99 · 48% of packR48.00
-
Vegetable Stock Sachets needs 3Fresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Arborio Rice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Fresh Sage, Garlic, Gorgonzola, Grated Italian-style Hard Cheese, Onion, Rainbow Beetroot, Rocket, Vegetable Stock, Walnut
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?
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. 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. 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! 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.
What should be prepared from my kitchen to make REUBEN’S WINTER RISOTTO?
Arborio Rice, Balsamic Vinegar, Fresh Sage, Garlic, Gorgonzola, Grated Italian-style Hard Cheese, Onion, Rainbow Beetroot, Rocket, Vegetable Stock, Walnut
How many calories does REUBEN’S WINTER RISOTTO have?
calories
How much fat content does REUBEN’S WINTER RISOTTO have?
grams