eCook Meal
Vegetarian Ricotta & Sage Risotto
with toasted nuts & baby onions
This delicious ricotta cheese risotto is made with garlic, white wine, veggie stock, and is topped with crispy sage, toasted nuts and roasted baby onions. You’ll feel like you’re at a luxury restaurant at your dining room table with this divine, fragrant and decadent dish right in front of you!
Serving guide
Choose your portion size.
STOCK MARKET
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 500ml [800ml]|#7DA0D7 of boiling water. Place the onions on a greased roasting tray in a single layer, cut-side down. Coat in oil and season. Cover with tinfoil and roast until soft, 20-25 minutes. Remove the tinfoil and flip the onions cut-side up. Roast until caramelised, 5-10 minutes.
A IS FOR Almonds
Place the Almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE BUTTER
Return the pot to a medium-high heat with a drizzle of oil and 30g [60g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side (to make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
RISOTTO RAZZLE
Return the pot to medium heat with a drizzle of oil. Fry the Garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. When the risotto is done, add the lemon zest (to taste) and a knob of butter. Loosen with a splash of warm water, if necessary. Season.
IT’S TIME TO DINE!
Plate up a generous helping of the creamy risotto and top with a crumble of the ricotta cheese, the caramelised baby onions, and a squeeze of Lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef!
STOCK MARKET
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 500ml [800ml]|#7DA0D7 of boiling water. Place the onions on a greased roasting tray in a single layer, cut-side down. Coat in oil and season. Cover with tinfoil and roast until soft, 20-25 minutes. Remove the tinfoil and flip the onions cut-side up. Roast until caramelised, 5-10 minutes.
A IS FOR Almonds
Place the Almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE BUTTER
Return the pot to a medium-high heat with a drizzle of oil and 30g [60g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side (to make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
RISOTTO RAZZLE
Return the pot to medium heat with a drizzle of oil. Fry the Garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. When the risotto is done, add the lemon zest (to taste) and a knob of butter. Loosen with a splash of warm water, if necessary. Season.
IT’S TIME TO DINE!
Plate up a generous helping of the creamy risotto and top with a crumble of the ricotta cheese, the caramelised baby onions, and a squeeze of Lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef!
STOCK MARKET
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 1,3L [1,8L]|#7DA0D7 of boiling water. Place the onions on a greased roasting tray in a single layer, cut-side down. Coat in oil and season. Cover with tinfoil and roast until soft, 25-30 minutes. Remove the tinfoil and flip the onions cut-side up. Roast until caramelised, 5-10 minutes.
A IS FOR Almonds
Place the Almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE BUTTER
Return the pot to a medium-high heat with a drizzle of oil and 90g [120g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side (to make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
RISOTTO RAZZLE
Return the pot to medium heat with a drizzle of oil. Fry the Garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 3-4 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. When the risotto is done, add the lemon zest (to taste) and a knob of butter. Loosen with a splash of warm water, if necessary. Season.
IT’S TIME TO DINE!
Plate up a generous helping of the creamy risotto and top with a crumble of the ricotta cheese, the caramelised baby onions, and a squeeze of Lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef!
STOCK MARKET
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 1,3L [1,8L]|#7DA0D7 of boiling water. Place the onions on a greased roasting tray in a single layer, cut-side down. Coat in oil and season. Cover with tinfoil and roast until soft, 25-30 minutes. Remove the tinfoil and flip the onions cut-side up. Roast until caramelised, 5-10 minutes.
A IS FOR Almonds
Place the Almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAGE BUTTER
Return the pot to a medium-high heat with a drizzle of oil and 90g [120g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side (to make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
RISOTTO RAZZLE
Return the pot to medium heat with a drizzle of oil. Fry the Garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 3-4 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. When the risotto is done, add the lemon zest (to taste) and a knob of butter. Loosen with a splash of warm water, if necessary. Season.
IT’S TIME TO DINE!
Plate up a generous helping of the creamy risotto and top with a crumble of the ricotta cheese, the caramelised baby onions, and a squeeze of Lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R338.16
for 4 servings · R84.54 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Almonds needs 60 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 6% of packR13.92
-
Baby Onions needs 12Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
-
Fresh Sage needs 10 gRosemary and Sage Grind 60 g 60 g at R50.99 · 17% of packR8.50
-
Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
-
White Wine needs 160 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 64% of packR28.79
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Balsamic Reduction needs 60 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 24% of packR19.20
-
Ricotta Cheese needs 400 gRicotta Cheese Avg 250 g 250 g at R46.75 · 1.60× packR74.80
-
Vegetable Stock Sachets needs 2Fresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Ricotta & Sage Risotto?
The preparation time for Vegetarian Ricotta & Sage Risotto with toasted nuts & baby onions is between 15 and 30 minutes.
What is the total time required to make Vegetarian Ricotta & Sage Risotto with toasted nuts & baby onions?
The total time required to make Vegetarian Ricotta & Sage Risotto with toasted nuts & baby onions is between 40 and 60 minutes.
How many servings does Vegetarian Ricotta & Sage Risotto provide?
4 servings
What are the main ingredients in Vegetarian Ricotta & Sage Risotto?
Almonds, Baby Onion, Balsamic Reduction, Fresh Sage, Garlic, Lemon, Ricotta Cheese, Risotto Rice, Vegetable Stock, White Wine
What is the nutritional information of Vegetarian Ricotta & Sage Risotto?
Calories: 874, Carbs: 158 grams, Fat: grams, Protein: 30.5 grams, Sugar: 46.7 grams, Salt: 709 grams
How do I prepare Vegetarian Ricotta & Sage Risotto?
RISOTTO RAZZLE: Return the pot to medium heat with a drizzle of oil. Fry the garlic and the risotto rice until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. When the risotto is done, add the lemon zest (to taste) and a knob of butter. Loosen with a splash of warm water, if necessary. Season. IT’S TIME TO DINE!: Plate up a generous helping of the creamy risotto and top with a crumble of the ricotta cheese, the caramelised baby onions, and a squeeze of lemon juice (to taste). Sprinkle over the crispy sage and the toasted nuts. Drizzle over the infused butter and the balsamic reduction. Enjoy, Chef! A IS FOR ALMONDS: Place the almonds in a pot, large enough for the risotto, over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. STOCK MARKET: Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 500ml [800ml]|#7DA0D7 of boiling water. Place the onions on a greased roasting tray in a single layer, cut-side down. Coat in oil and season. Cover with tinfoil and roast until soft, 20-25 minutes. Remove the tinfoil and flip the onions cut-side up. Roast until caramelised, 5-10 minutes. SAGE BUTTER: Return the pot to a medium-high heat with a drizzle of oil and 30g [60g]|#7DA0D7 of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side (to make this easier, use tongs if you have them!). Remove the infused butter from the pot, drain the crispy sage leaves on paper towel and set aside for serving.
What should be prepared from my kitchen to make Vegetarian Ricotta & Sage Risotto?
Almonds, Baby Onion, Balsamic Reduction, Fresh Sage, Garlic, Lemon, Ricotta Cheese, Risotto Rice, Vegetable Stock, White Wine
How many calories does Vegetarian Ricotta & Sage Risotto have?
874 calories
How much fat content does Vegetarian Ricotta & Sage Risotto have?
grams