Main Meals

Biltong risotto

4
Easy
20 minutes
25 minutes

When I read about Italian ‘nduja, I can’t explain how excited I felt about the idea of a spreadable salami. Then I thought, what if it was biltong ‘nduja? And what if it was spooned onto creamy, cheesy risotto? And then I found this (very corny) plate to dish it into and it just had to happen. The ‘nduja keeps for about two weeks in the fridge and could be an awesome dip or spread.

Wine/Spirit Pairing
Woolworths Domaine Grier Grenache

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 1 x 600 g pack Woolworths frozen cheese risotto
  • 1 cup cream
  • 100 g Woolworths Cremezola cheese
  • ¼ cup olive oil
  • 1 t Spanish smoked paprika
  • 1 clove garlic, roughly chopped
  • 1 t dried oregano
  • 100 g sliced biltong, soaked in ¼ cup boiling water for 10 minutes, then drained
  • 400 g salami, roughly chopped
  • 100 g Woolworths sundried tomatoes, quartered
  • sea salt and freshly ground black pepper, to taste

1. Place the risotto in a saucepan over a medium to low heat and add the cream and Cremezola. Stir gently until the cheese has melted and the risotto is creamy. Season if necessary. Set aside.

2. Place the remaining ingredients in a food processor and blitz until as smooth as you can get them. To serve, spoon the risotto into bowls and top with the biltong ’nduja.

Find more risotto recipes here. 

Photographs: Toby Murphy
Food assistant: Emma Nkunzana

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

View all recipes

Comments

Load more