eCook Meal
Saffron & Charred Baby Marrow Risotto
with cheese ribbons & toasted pine nuts
Mamma Mia! The most comforting Italian meal: creamy saffron risotto, topped with charred baby marrow discs, hard-style cheese ribbons, toasted pine nuts and a final touch of fresh parsley. Time to feast!
Serving guide
Choose your portion size.
STOCK PREP
Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 700ml of boiling water.
CHARRED MARROWS
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced baby marrow discs for 3-5 minutes until charred, turning halfway. On completion, remove from the pan, season, and cover to keep warm.
RAVISHING RISOTTO
Wipe the pot clean, if necessary, and return to a medium heat with a knob of butter (optional) and a drizzle of oil. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated Garlic for about 1 minute, until fragrant. Pour in the golden wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
FINISHING TOUCHES
When the risotto is cooked, stir through the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Season to taste and remove from the heat.
DISH UP, CHEF!
Load up a heap of gorgeous, creamy saffron risotto, and top with the charred baby marrow discs. Garnish with ribbons of hard cheese, toasted pine nuts, and chopped Parsley. Divine!
STOCK PREP
Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 900ml of boiling water.
CHARRED MARROWS
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced baby marrow discs for 3-5 minutes until charred, turning halfway. On completion, remove from the pan, season, and cover to keep warm.
RAVISHING RISOTTO
Wipe the pot clean, if necessary, and return to a medium heat with a knob of butter (optional) and a drizzle of oil. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated Garlic for about 1 minute, until fragrant. Pour in the golden wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
FINISHING TOUCHES
When the risotto is cooked, stir through the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Season to taste and remove from the heat.
DISH UP, CHEF!
Load up a heap of gorgeous, creamy saffron risotto, and top with the charred baby marrow discs. Garnish with ribbons of hard cheese, toasted pine nuts, and chopped Parsley. Divine!
STOCK PREP
Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 1.3L of boiling water.
CHARRED MARROWS
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced baby marrow discs for 3-5 minutes until charred, turning halfway. You may need to do this in batches. On completion, remove from the pan, season, and cover to keep warm.
RAVISHING RISOTTO
Wipe the pot clean, if necessary, and return to a medium heat with a knob of butter (optional) and a drizzle of oil. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated Garlic for about 1 minute, until fragrant. Pour in the golden wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
FINISHING TOUCHES
When the risotto is cooked, stir through the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Season to taste and remove from the heat.
DISH UP, CHEF!
Load up a heap of gorgeous, creamy saffron risotto, and top with the charred baby marrow discs. Garnish with ribbons of hard cheese, toasted pine nuts, and chopped Parsley. Divine!
STOCK PREP
Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 1.5L of boiling water.
CHARRED MARROWS
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced baby marrow discs for 3-5 minutes until charred, turning halfway. You may need to do this in batches. On completion, remove from the pan, season, and cover to keep warm.
RAVISHING RISOTTO
Wipe the pot clean, if necessary, and return to a medium heat with a knob of butter (optional) and a drizzle of oil. When hot, sweat the diced Onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated Garlic for about 1 minute, until fragrant. Pour in the golden wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente.
FINISHING TOUCHES
When the risotto is cooked, stir through the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Season to taste and remove from the heat.
DISH UP, CHEF!
Load up a heap of gorgeous, creamy saffron risotto, and top with the charred baby marrow discs. Garnish with ribbons of hard cheese, toasted pine nuts, and chopped Parsley. Divine!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R205.10
for 4 servings · R51.27 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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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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Italian-style Hard Cheese needs 200 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 77% of packR53.84
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Baby Marrow needs 600 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.33× packR55.99
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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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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
Not in the Woolies basket — source these elsewhere:
- Arborio Rice
- Golden Wine
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Saffron & Charred Baby Marrow Risotto?
The preparation time for Saffron & Charred Baby Marrow Risotto with cheese ribbons & toasted pine nuts is between 25 and 40 minutes.
What is the total time required to make Saffron & Charred Baby Marrow Risotto with cheese ribbons & toasted pine nuts?
The total time required to make Saffron & Charred Baby Marrow Risotto with cheese ribbons & toasted pine nuts is between 45 and 65 minutes.
How many servings does Saffron & Charred Baby Marrow Risotto provide?
4 servings
What are the main ingredients in Saffron & Charred Baby Marrow Risotto?
Arborio Rice, Baby Marrow, Garlic, Golden Wine, Grated Italian-style Hard Cheese, Onion, Parsley, Pine Nuts, Vegetable Stock
What is the nutritional information of Saffron & Charred Baby Marrow Risotto?
Calories: 690, Carbs: 89 grams, Fat: grams, Protein: 28.4 grams, Sugar: 10 grams, Salt: 720 grams
How do I prepare Saffron & Charred Baby Marrow Risotto?
RAVISHING RISOTTO: Wipe the pot clean, if necessary, and return to a medium heat with a knob of butter (optional) and a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Stir through the rice and the grated garlic for about 1 minute, until fragrant. Pour in the golden wine and simmer until evaporated. Add a ladle of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente. DISH UP, CHEF!: Load up a heap of gorgeous, creamy saffron risotto, and top with the charred baby marrow discs. Garnish with ribbons of hard cheese, toasted pine nuts, and chopped parsley. Divine! STOCK PREP: Boil the kettle. Place a pot (large enough for the risotto) over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Remove on completion. Dilute the stock with 900ml of boiling water. CHARRED MARROWS: Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the sliced baby marrow discs for 3-5 minutes until charred, turning halfway. On completion, remove from the pan, season, and cover to keep warm. FINISHING TOUCHES: When the risotto is cooked, stir through the grated hard cheese and a knob of butter. Mix until fully combined. If too thick, loosen by mixing in a splash of milk or water. Season to taste and remove from the heat.
What should be prepared from my kitchen to make Saffron & Charred Baby Marrow Risotto?
Arborio Rice, Baby Marrow, Garlic, Golden Wine, Grated Italian-style Hard Cheese, Onion, Parsley, Pine Nuts, Vegetable Stock
How many calories does Saffron & Charred Baby Marrow Risotto have?
690 calories
How much fat content does Saffron & Charred Baby Marrow Risotto have?
grams