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
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
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/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 10ml
Garlic Clove - 1
White Wine - 30ml
Green Leaves - 20g
Danish-style Feta - 40g
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-biltong/" title="View all our recipes with Free-range Ostrich Biltong at eCook">Free-range Ostrich Biltong - 50g
Balsamic Glaze - 7.5ml
Piquanté Peppers - 25g
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/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 20ml
Garlic Clove - 2
White Wine - 60ml
Green Leaves - 40g
Danish-style Feta - 80g
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-biltong/" title="View all our recipes with Free-range Ostrich Biltong at eCook">Free-range Ostrich Biltong - 100g
Balsamic Glaze - 15ml
Piquanté Peppers - 50g
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/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 20ml
Garlic Clove - 2
White Wine - 60ml
Green Leaves - 40g
Danish-style Feta - 80g
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-biltong/" title="View all our recipes with Free-range Ostrich Biltong at eCook">Free-range Ostrich Biltong - 100g
Balsamic Glaze - 15ml
Piquanté Peppers - 50g
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!
Gem Squash - 4
White Quinoa - 400ml
Leek - 400g
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/chicken-stock/" title="View all our recipes with Chicken Stock at eCook">Chicken Stock - 40ml
Garlic Clove - 4
White Wine - 120ml
Green Leaves - 80g
Danish-style Feta - 160g
Ostrich/" title="View all our recipes with Ostrich at eCook">Ostrich/free-range-ostrich-biltong/" title="View all our recipes with Free-range Ostrich Biltong at eCook">Free-range Ostrich Biltong - 200g
Balsamic Glaze - 30ml
Piquanté Peppers - 100g
Frequently Asked Questions
What is the preparation time for SAVANNAH SUNSET QUINOA RISOTTO?
The preparation time for SAVANNAH SUNSET QUINOA RISOTTO with biltong, roast gem squash & piquanté peppers is between 25 and 40 minutes.
What is the total time required to make SAVANNAH SUNSET QUINOA RISOTTO with biltong, roast gem squash & piquanté peppers?
The total time required to make SAVANNAH SUNSET QUINOA RISOTTO with biltong, roast gem squash & piquanté peppers is between 40 and 60 minutes.
How many servings does SAVANNAH SUNSET QUINOA RISOTTO provide?
4 servings
What are the main ingredients in SAVANNAH SUNSET QUINOA RISOTTO?
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
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?
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
How many calories does SAVANNAH SUNSET QUINOA RISOTTO have?
calories
How much fat content does SAVANNAH SUNSET QUINOA RISOTTO have?
grams
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