eCook Meal
Sunshine Biltong Risotto
with quinoa, baked gem squash & sun-dried tomatoes
Experience the brightness and warmth of sunshine internally with this lush and light quinoa risotto. Swirled with gem squash and beef biltong, decorated with sun-dried tomatoes, crumbled with feta cheese, and drizzled with balsamic glaze.
Serving guide
Choose your portion size.
BAKE THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake 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.
BE PREPAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 500ml of boiling water.
THERE”S THAT SUNSHINE
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the leeks for 3-4 minutes until soft. Evenly stir through the grated Garlic, ½ of the chopped sun-dried tomatoes, and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened.
SO FRESH AND SO GREEN
While the risotto is on the go, toss ½ of the rinsed Spinach with a drizzle of oil and some seasoning. Set aside for serving.
FINISHING TOUCH
When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with ¾ of the chopped biltong and the remaining fresh Spinach. Cook for 2-3 minutes, stirring until incorporated and the spinach is wilted. On completion, season and remove from the heat.
TUCK IN
Plate up a heap of sunshine risotto and crumble over some Feta cheese. Garnish with the remaining sun-dried tomatoes and biltong. Drizzle over the balsamic glaze and serve the fresh dressed Spinach on the side. A supper with South African flavour!
BAKE THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake 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.
BE PREPAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 700ml of boiling water.
THERE”S THAT SUNSHINE
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the leeks for 4-5 minutes until soft. Evenly stir through the grated Garlic, ½ of the chopped sun-dried tomatoes, and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened.
SO FRESH AND SO GREEN
While the risotto is on the go, toss ½ of the rinsed Spinach with a drizzle of oil and some seasoning. Set aside for serving.
FINISHING TOUCH
When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with ¾ of the chopped biltong and the remaining fresh Spinach. Cook for 3-4 minutes, stirring until incorporated and the spinach is wilted. On completion, season and remove from the heat.
TUCK IN
Plate up a heap of sunshine risotto and crumble over some Feta cheese. Garnish with the remaining sun-dried tomatoes and biltong. Drizzle over the balsamic glaze and serve the fresh dressed Spinach on the side. A supper with South African flavour!
BAKE THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake 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.
BE PREPAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 900ml of boiling water.
THERE”S THAT SUNSHINE
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the leeks for 5-7 minutes until soft. Evenly stir through the grated Garlic, ½ of the chopped sun-dried tomatoes, and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened.
SO FRESH AND SO GREEN
While the risotto is on the go, toss ½ of the rinsed Spinach with a drizzle of oil and some seasoning. Set aside for serving.
FINISHING TOUCH
When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with ¾ of the chopped biltong and the remaining fresh Spinach. Cook for 4-5 minutes, stirring until incorporated and the spinach is wilted. On completion, season and remove from the heat.
TUCK IN
Plate up a heap of sunshine risotto and crumble over some Feta cheese. Garnish with the remaining sun-dried tomatoes and biltong. Drizzle over the balsamic glaze and serve the fresh dressed Spinach on the side. A supper with South African flavour!
BAKE THE GEMS
Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake 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.
BE PREPAAARED!
Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 1,1L of boiling water.
THERE”S THAT SUNSHINE
Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the leeks for 5-7 minutes until soft. Evenly stir through the grated Garlic, ½ of the chopped sun-dried tomatoes, and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened.
SO FRESH AND SO GREEN
While the risotto is on the go, toss ½ of the rinsed Spinach with a drizzle of oil and some seasoning. Set aside for serving.
FINISHING TOUCH
When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with ¾ of the chopped biltong and the remaining fresh Spinach. Cook for 4-5 minutes, stirring until incorporated and the spinach is wilted. On completion, season and remove from the heat.
TUCK IN
Plate up a heap of sunshine risotto and crumble over some Feta cheese. Garnish with the remaining sun-dried tomatoes and biltong. Drizzle over the balsamic glaze and serve the fresh dressed Spinach on the side. A supper with South African flavour!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R318.09
for 4 servings · R79.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 3Baby 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 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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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
-
Sun-dried Tomatoes needs 100 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 7% of packR3.00
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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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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:
- De-alcoholised White Wine
- Balsamic Glaze
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sunshine Biltong Risotto?
The preparation time for Sunshine Biltong Risotto with quinoa, baked gem squash & sun-dried tomatoes is between 20 and 35 minutes.
What is the total time required to make Sunshine Biltong Risotto with quinoa, baked gem squash & sun-dried tomatoes?
The total time required to make Sunshine Biltong Risotto with quinoa, baked gem squash & sun-dried tomatoes is between 45 and 60 minutes.
How many servings does Sunshine Biltong Risotto provide?
4 servings
What are the main ingredients in Sunshine Biltong Risotto?
Balsamic Glaze, Chicken, Chicken Stock, De-alcoholised White Wine, Feta, Garlic, Gem Squash, Leek, Ostrich, Ostrich Biltong, Spinach, Tomato, White Quinoa
What is the nutritional information of Sunshine Biltong Risotto?
Calories: 669, Carbs: 95 grams, Fat: grams, Protein: 54.5 grams, Sugar: 21.6 grams, Salt: 2718 grams
How do I prepare Sunshine Biltong Risotto?
BAKE THE GEMS: Preheat the oven to 200°C. Place the deseeded gem squash halves on a baking tray, cut-side up. Lightly drizzle with oil and season. Bake 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. THERE”S THAT SUNSHINE: Place a pot over a low-medium heat with a drizzle of oil or knob of butter. When hot, sauté the leeks for 4-5 minutes until soft. Evenly stir through the grated garlic, ½ of the chopped sun-dried tomatoes, and the drained quinoa. Add the white wine and stir until evaporated. Stir in a ladleful of stock and allow it to be absorbed by gently simmering and stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 15-20 minutes until the quinoa is cooked and thickened. BE PREPAAARED!: Boil the kettle. Rinse the quinoa and set aside in a sieve to drain. Slice the trimmed leeks in half lengthways and rinse thoroughly. Roughly chop and set aside. Dilute the stock with 700ml of boiling water. SO FRESH AND SO GREEN: While the risotto is on the go, toss ½ of the rinsed spinach with a drizzle of oil and some seasoning. Set aside for serving. FINISHING TOUCH: When the risotto is nearing completion, scoop out the cooked gem squash flesh and add to the pot along with ¾ of the chopped biltong and the remaining fresh spinach. Cook for 3-4 minutes, stirring until incorporated and the spinach is wilted. On completion, season and remove from the heat. TUCK IN: Plate up a heap of sunshine risotto and crumble over some feta cheese. Garnish with the remaining sun-dried tomatoes and biltong. Drizzle over the balsamic glaze and serve the fresh dressed spinach on the side. A supper with South African flavour!
What should be prepared from my kitchen to make Sunshine Biltong Risotto?
Balsamic Glaze, Chicken, Chicken Stock, De-alcoholised White Wine, Feta, Garlic, Gem Squash, Leek, Ostrich, Ostrich Biltong, Spinach, Tomato, White Quinoa
How many calories does Sunshine Biltong Risotto have?
669 calories
How much fat content does Sunshine Biltong Risotto have?
grams