eCook Meal
SAVANNAH SUNSET QUINOA RISOTTO
with biltong, roast gem squash & piquanté peppers
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R351.43
for 4 servings · R87.86 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Quinoa needs 400 mlFully Cooked Brown Basmati Rice With Red and White Quinoa 250 g R43.99 · whole pack (size can't be divided)R43.99
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Chicken Stock needs 40 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 8% of packR4.40
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Danish-Style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Gem Squash needs 4Gem Squash 1 kg R32.99 · whole pack (size can't be divided)R32.99
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White Wine needs 120 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 48% of packR21.60
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Piquanté Peppers needs 100 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 25% of packR14.75
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Leek needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-Range Ostrich Biltong needs 200 gSliced Ostrich Biltong 400 g 400 g at R314.99 · 50% of packR157.50
Not in the Woolies basket — source these elsewhere:
- Balsamic Glaze
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Feta, Garlic, Gem Squash, Green Leaves, Leek, Ostrich, Ostrich Biltong, 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?
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! 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. 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. 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.
What should be prepared from my kitchen to make SAVANNAH SUNSET QUINOA RISOTTO?
Balsamic Glaze, Chicken, Chicken Stock, Feta, Garlic, Gem Squash, Green Leaves, Leek, Ostrich, Ostrich Biltong, 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