eCook Meal
Ruby Risotto & Chicken
with beetroot & baby tomatoes
Often served as a first course in Italy, we are turning this special rice into a mouthwatering main course. A deep-red beetroot sauce gives a gorgeous colour to risotto rice, infused with a rich chicken stock, silky onion & creamy cottage cheese. Served with golden chicken mini fillets and a zesty side salad of tangy baby tomatoes. Your answer will be, “Of course” if someone asks if you will make this recipe again, Chef!
Serving guide
Choose your portion size.
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
SAVOURY RISOTTO
Boil the kettle. Dilute ½ the [1]|#7DA0D7 stock sachet with 300ml [600ml]|#7DA0D7 of boiling water. Place a pan over medium heat and lightly add more cooking spray if needed. When hot, fry the Onion until soft, 3-4 minutes (shifting occasionally). Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). 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.
SAUCE & SALAD
While the risotto is cooking, place ½ the cooked Beetroot into a blender with a splash of water and blitz until smooth. Set aside. In a seperate bowl, toss the tomato with ½ the chives and ½ the lemon juice. Season and set aside.
BEAUTIFUL RUBY COLOUR
When the risotto is cooked, remove it from the heat and stir through the cottage cheese, the blended Beetroot purée, the remaining lemon juice and seasoning. Loosen with a splash of warm water if too thick.
FLAVOURFUL MINI FILLETS
Place a clean pan over medium heat and lightly add cooking spray. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
STUNNING, CHEF!
Plate up the ruby risotto and top with the cooked Chicken, the remaining roasted Beetroot and finally the dressed tomatoes. Garnish with the remaining chives. Wow, Chef!
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
SAVOURY RISOTTO
Boil the kettle. Dilute ½ the [1]|#7DA0D7 stock sachet with 300ml [600ml]|#7DA0D7 of boiling water. Place a pan over medium heat and lightly add more cooking spray if needed. When hot, fry the Onion until soft, 3-4 minutes (shifting occasionally). Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). 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.
SAUCE & SALAD
While the risotto is cooking, place ½ the cooked Beetroot into a blender with a splash of water and blitz until smooth. Set aside. In a seperate bowl, toss the tomato with ½ the chives and ½ the lemon juice. Season and set aside.
BEAUTIFUL RUBY COLOUR
When the risotto is cooked, remove it from the heat and stir through the cottage cheese, the blended Beetroot purée, the remaining lemon juice and seasoning. Loosen with a splash of warm water if too thick.
FLAVOURFUL MINI FILLETS
Place a clean pan over medium heat and lightly add cooking spray. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
STUNNING, CHEF!
Plate up the ruby risotto and top with the cooked Chicken, the remaining roasted Beetroot and finally the dressed tomatoes. Garnish with the remaining chives. Wow, Chef!
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SAVOURY RISOTTO
Boil the kettle. Dilute 1½ [2]|#7DA0D7 stock sachets with 900ml [1,2L]|#7DA0D7 of boiling water. Place a pan over medium heat and lightly add more cooking spray if needed. When hot, fry the Onion until soft, 4-5 minutes (shifting occasionally). Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). 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.
SAUCE & SALAD
While the risotto is cooking, place ½ the cooked Beetroot into a blender with a splash of water and blitz until smooth. Set aside. In a seperate bowl, toss the tomato with ½ the chives and ½ the lemon juice. Season and set aside.
BEAUTIFUL RUBY COLOUR
When the risotto is cooked, remove it from the heat and stir through the cottage cheese, the blended Beetroot purée, the lemon juice and seasoning. Loosen with a splash of warm water if too thick.
FLAVOURFUL MINI FILLETS
Place a clean pan over medium heat and lightly add cooking spray. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
STUNNING, CHEF!
Plate up the ruby risotto and top with the cooked Chicken, the remaining roasted Beetroot and finally the dressed tomatoes. Garnish with the remaining chives. Wow, Chef!
BEGIN THE Beetroot
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SAVOURY RISOTTO
Boil the kettle. Dilute 1½ [2]|#7DA0D7 stock sachets with 900ml [1,2L]|#7DA0D7 of boiling water. Place a pan over medium heat and lightly add more cooking spray if needed. When hot, fry the Onion until soft, 4-5 minutes (shifting occasionally). Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). 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.
SAUCE & SALAD
While the risotto is cooking, place ½ the cooked Beetroot into a blender with a splash of water and blitz until smooth. Set aside. In a seperate bowl, toss the tomato with ½ the chives and ½ the lemon juice. Season and set aside.
BEAUTIFUL RUBY COLOUR
When the risotto is cooked, remove it from the heat and stir through the cottage cheese, the blended Beetroot purée, the lemon juice and seasoning. Loosen with a splash of warm water if too thick.
FLAVOURFUL MINI FILLETS
Place a clean pan over medium heat and lightly add cooking spray. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
STUNNING, CHEF!
Plate up the ruby risotto and top with the cooked Chicken, the remaining roasted Beetroot and finally the dressed tomatoes. Garnish with the remaining chives. Wow, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R207.11
for 4 servings · R51.78 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
-
Beetroot Chunks needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Low Fat Cottage Cheese needs 160 mlMedium Fat Cream Cheese with Black Pepper 100 g R44.99 · whole pack (size can't be divided)R44.99
-
Risotto Rice needs 200 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
-
Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
-
Chicken Stock Sachets needs 2Free Range Chicken Stock Chunks Avg 800 g R27.99 · whole pack (size can't be divided)R27.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ruby Risotto & Chicken?
The preparation time for Ruby Risotto & Chicken with beetroot & baby tomatoes is between 30 and 50 minutes.
What is the total time required to make Ruby Risotto & Chicken with beetroot & baby tomatoes?
The total time required to make Ruby Risotto & Chicken with beetroot & baby tomatoes is between 40 and 60 minutes.
How many servings does Ruby Risotto & Chicken provide?
4 servings
What are the main ingredients in Ruby Risotto & Chicken?
Baby Tomato, Beetroot, Chicken, Chicken Stock, Cottage Cheese, Fresh Chives, Lemon Juice, Onion, Risotto Rice
What is the nutritional information of Ruby Risotto & Chicken?
Calories: 496, Carbs: 56 grams, Fat: grams, Protein: 47.4 grams, Sugar: 9 grams, Salt: 782 grams
How do I prepare Ruby Risotto & Chicken?
BEGIN THE BEETROOT: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). SAUCE & SALAD: While the risotto is cooking, place ½ the cooked beetroot into a blender with a splash of water and blitz until smooth. Set aside. In a seperate bowl, toss the tomato with ½ the chives and ½ the lemon juice. Season and set aside. SAVOURY RISOTTO: Boil the kettle. Dilute ½ the [1]|#7DA0D7 stock sachet with 300ml [600ml]|#7DA0D7 of boiling water. Place a pan over medium heat and lightly add more cooking spray if needed. When hot, fry the onion until soft, 3-4 minutes (shifting occasionally). Add the risotto rice and fry until fragrant, 1-2 minutes (shifting constantly). 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. STUNNING, CHEF!: Plate up the ruby risotto and top with the cooked chicken, the remaining roasted beetroot and finally the dressed tomatoes. Garnish with the remaining chives. Wow, Chef! FLAVOURFUL MINI FILLETS: Place a clean pan over medium heat and lightly add cooking spray. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. BEAUTIFUL RUBY COLOUR: When the risotto is cooked, remove it from the heat and stir through the cottage cheese, the blended beetroot purée, the remaining lemon juice and seasoning. Loosen with a splash of warm water if too thick.
What should be prepared from my kitchen to make Ruby Risotto & Chicken?
Baby Tomato, Beetroot, Chicken, Chicken Stock, Cottage Cheese, Fresh Chives, Lemon Juice, Onion, Risotto Rice
How many calories does Ruby Risotto & Chicken have?
496 calories
How much fat content does Ruby Risotto & Chicken have?
grams