What are the main ingredients in SAVANNAH SUNSET QUINOA RISOTTO?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

What is the nutritional information of SAVANNAH SUNSET QUINOA RISOTTO?

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

How do I prepare SAVANNAH SUNSET QUINOA RISOTTO?

TIME TO TUCK IN: Plate up a heap of sunset-coloured risotto. Garnish with the chopped piquanté peppers and the remaining chopped biltong. Drizzle over the balsamic glaze and serve with the fresh salad on the side. A supper with South African flavour! BE PREPAAAARED!: Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Trim the base off the leeks and cut in half lengthways. Rinse thoroughly, roughly chop, and set aside. Dilute the stock with 800ml of boiling water. ROAST THE GEMS: Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 25-30 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time. Remove from the oven on completion. TOSS THE SALAD: While the risotto is on the go, place the rinsed green leaves in a bowl and crumble in the drained feta. Add a drizzle of oil, season to taste, and toss to coat. QUINOA RISOTTO: Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the chopped leeks for 3-4 minutes until soft. Evenly stir through the grated garlic and rinsed quinoa. Add the white wine and stir until evaporated. Add a ladleful of stock and allow it to be absorbed by stirring regularly and gently simmering. Repeat this process with the stock for 15-20 minutes until the quinoa is cooked and thickened. Only add the next ladle of stock when the previous one has been fully absorbed. FINISH YOUR RISOTTO: When the risotto is nearing completion, scoop out the flesh of the cooked gem squash and add to the pot. Stir in three-quarters of the chopped biltong and cook for 2-3 minutes, stirring until incorporated. Season to taste and remove from the heat on completion.

What should be prepared from my kitchen to make SAVANNAH SUNSET QUINOA RISOTTO?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

SAVANNAH SUNSET QUINOA RISOTTO

Name: SAVANNAH SUNSET QUINOA RISOTTO
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter

Taste the wild, open, sunset plains with this locally-inspired, quinoa-based risotto. Interwoven with lean ostrich biltong and roast gem squash; and decorated with tangy peppers, feta, and tricklings of balsamic glaze.

SAVANNAH SUNSET QUINOA RISOTTO

with biltong, roast gem squash & piquanté peppers

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 60 minutes

Ingredients:

Balsamic Glaze
Chicken
Chicken Stock
Danish-style Feta
Free-range Ostrich Biltong
Garlic Clove
Gem Squash
Green Leaves
Leek
Ostrich
Piquanté Peppers
White Quinoa
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter

Serves 1

ROAST THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 15-20 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time. Remove from the oven on completion.
BE PREPAAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Trim the base off the leek and cut in half lengthways. Rinse thoroughly, roughly chop, and set aside. Dilute the stock with 400ml of boiling water.
QUINOA RISOTTO
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the chopped leeks for 2-3 minutes until soft. Evenly stir through the grated garlic and rinsed quinoa. Add the white wine and stir until evaporated. Add a ladleful of stock and allow it to be absorbed by stirring regularly and gently simmering. Repeat this process with the stock for 15-20 minutes until the quinoa is cooked and thickened. Only add the next ladle of stock when the previous one has been fully absorbed.
TOSS THE SALAD
While the risotto is on the go, place the rinsed green leaves in a bowl and crumble in the drained feta. Add a drizzle of oil, season to taste, and toss to coat.
FINISH YOUR RISOTTO
When the risotto is nearing completion, scoop out the flesh of the cooked gem squash and add to the pot. Stir in three-quarters of the chopped biltong and cook for 2-3 minutes, stirring until incorporated. Season to taste and remove from the heat on completion.
TIME TO TUCK IN
Plate up a heap of sunset-coloured risotto. Garnish with the chopped piquanté peppers and the remaining chopped biltong. Drizzle over the balsamic glaze and serve with the fresh salad on the side. A supper with South African flavour!

Gem Squash - 1
White Quinoa - 100ml
Leek - 100g
Chicken Stock - 10ml
Garlic Clove - 1
White Wine - 30ml
Green Leaves - 20g
Danish-Style Feta - 40g
Free-Range Ostrich Biltong - 50g
Balsamic Glaze - 7.5ml
Piquanté Peppers - 25g

Download the Recipe

Serves 2

ROAST THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 25-30 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time. Remove from the oven on completion.
BE PREPAAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Trim the base off the leeks and cut in half lengthways. Rinse thoroughly, roughly chop, and set aside. Dilute the stock with 800ml of boiling water.
QUINOA RISOTTO
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the chopped leeks for 3-4 minutes until soft. Evenly stir through the grated garlic and rinsed quinoa. Add the white wine and stir until evaporated. Add a ladleful of stock and allow it to be absorbed by stirring regularly and gently simmering. Repeat this process with the stock for 15-20 minutes until the quinoa is cooked and thickened. Only add the next ladle of stock when the previous one has been fully absorbed.
TOSS THE SALAD
While the risotto is on the go, place the rinsed green leaves in a bowl and crumble in the drained feta. Add a drizzle of oil, season to taste, and toss to coat.
FINISH YOUR RISOTTO
When the risotto is nearing completion, scoop out the flesh of the cooked gem squash and add to the pot. Stir in three-quarters of the chopped biltong and cook for 2-3 minutes, stirring until incorporated. Season to taste and remove from the heat on completion.
TIME TO TUCK IN
Plate up a heap of sunset-coloured risotto. Garnish with the chopped piquanté peppers and the remaining chopped biltong. Drizzle over the balsamic glaze and serve with the fresh salad on the side. A supper with South African flavour!

Gem Squash - 2
White Quinoa - 200ml
Leek - 200g
Chicken Stock - 20ml
Garlic Clove - 2
White Wine - 60ml
Green Leaves - 40g
Danish-Style Feta - 80g
Free-Range Ostrich Biltong - 100g
Balsamic Glaze - 15ml
Piquanté Peppers - 50g

Download the Recipe

Serves 3

ROAST THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 25-30 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time. Remove from the oven on completion.
BE PREPAAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Trim the base off the leeks and cut in half lengthways. Rinse thoroughly, roughly chop, and set aside. Dilute the stock with 800ml of boiling water.
QUINOA RISOTTO
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the chopped leeks for 3-4 minutes until soft. Evenly stir through the grated garlic and rinsed quinoa. Add the white wine and stir until evaporated. Add a ladleful of stock and allow it to be absorbed by stirring regularly and gently simmering. Repeat this process with the stock for 15-20 minutes until the quinoa is cooked and thickened. Only add the next ladle of stock when the previous one has been fully absorbed.
TOSS THE SALAD
While the risotto is on the go, place the rinsed green leaves in a bowl and crumble in the drained feta. Add a drizzle of oil, season to taste, and toss to coat.
FINISH YOUR RISOTTO
When the risotto is nearing completion, scoop out the flesh of the cooked gem squash and add to the pot. Stir in three-quarters of the chopped biltong and cook for 2-3 minutes, stirring until incorporated. Season to taste and remove from the heat on completion.
TIME TO TUCK IN
Plate up a heap of sunset-coloured risotto. Garnish with the chopped piquanté peppers and the remaining chopped biltong. Drizzle over the balsamic glaze and serve with the fresh salad on the side. A supper with South African flavour!

Gem Squash - 2
White Quinoa - 200ml
Leek - 200g
Chicken Stock - 20ml
Garlic Clove - 2
White Wine - 60ml
Green Leaves - 40g
Danish-Style Feta - 80g
Free-Range Ostrich Biltong - 100g
Balsamic Glaze - 15ml
Piquanté Peppers - 50g

Download the Recipe

Serves 4

ROAST THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season to taste. Roast in the hot oven for 30-35 minutes until cooked through. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining cooking time. Remove from the oven on completion.
BE PREPAAAARED!
Boil a full kettle. Rinse the quinoa and set aside in a sieve to drain. Trim the base off the leeks and cut in half lengthways. Rinse thoroughly, roughly chop, and set aside. Dilute the stock with 1.5L of boiling water.
QUINOA RISOTTO
Place a large pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the chopped leeks for 4-5 minutes until soft. Evenly stir through the grated garlic and rinsed quinoa. Add the white wine and stir until evaporated. Add a ladleful of stock and allow it to be absorbed by stirring regularly and gently simmering. Repeat this process with the stock for 20-25 minutes until the quinoa is cooked and thickened. Only add the next ladle of stock when the previous one has been fully absorbed.
TOSS THE SALAD
While the risotto is on the go, place the rinsed green leaves in a bowl and crumble in the drained feta. Add a drizzle of oil, season to taste, and toss to coat.
FINISH YOUR RISOTTO
When the risotto is nearing completion, scoop out the flesh of the cooked gem squash and add to the pot. Stir in three-quarters of the chopped biltong and cook for 2-3 minutes, stirring until incorporated. Season to taste and remove from the heat on completion.
TIME TO TUCK IN
Plate up a heap of sunset-coloured risotto. Garnish with the chopped piquanté peppers and the remaining chopped biltong. Drizzle over the balsamic glaze and serve with the fresh salad on the side. A supper with South African flavour!