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3 hours

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2½–3 hours

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50 minutes

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50 minutes

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Butternut baked ziti

40 minutes

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1 hour

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45 minutes

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30 minutes

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Ostrich and tomato rigatoni

10 minutes

Risotto al salto with baby marrow salad and green olive tapenade

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 T olive oil
3 T butter
200 g risotto rice, cooked al dente and cooled
100 g Pecorino Romano, finely grated

For the baby marrow salad:

6 baby marrows
1 handful dill
2 garlic cloves, crushed
1 red chilli, finely chopped
6 anchovies, chopped
a squeeze of lemon juice
4 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste

For the green olive tapenade:

24 pitted green olives
2 garlic cloves, crushed
4 T extra virgin olive oil
4 T pine nuts
4 T parsley
2 T fish sauce

Method

1. Heat the oil and butter in a large frying pan. Spoon in the risotto and cook over a medium heat for approx. 8 minutes.

2. Carefully slide the salto onto a large plate, then onto another plate and return to the pan to cook the remaining side. Sprinkle with cheese and serve with the salad and tapenade.

3. To make the salad, slice the baby marrows into ribbons using a vegetable peeler. Toss with the remaining ingredients.

4. To make the tapenade, blend all the ingredients together until coarse and chunky.

Find more risotto recipes here.

Photography: Jan Ras
Food assistants: Kate Ferreira & Cherie Kustner
Videography: Romy Wilson

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Slow-cooked beef chuck ragù

Pork cacciatore

Ivor Jones’s mushroom lasagne

Butternut baked ziti

Gnocchi with roasted tomato-and-butter sauce

Seafood risotto with saffron

Pea-and-basil risotto

Ostrich and tomato rigatoni

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Humongous lemon-and-ricotta tart

Risotto al salto with baby marrow salad and green olive tapenade

Risotto al salto with baby marrow salad and green olive tapenade

Ingredients

Method