Milk stout risotto

Milk stout risotto

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  • 4
  • Easy
  • 15 minutes
  • 20 minutes


  • 1 cup vegetable or chicken stock
  • 50 g butter
  • 2 t fresh thyme, chopped
  • 2 cloves garlic, minced
  • 1 pinch salt
  • 250 g arborio rice
  • 330 ml stout bottle
  • 200 g butternut, cubed and roasted
  • 150 g assorted mushrooms, sautéed
  • 50 g parmesan, grated
  • 1 onion, finely chopped

Cooking Instructions

Place the stock in a saucepan and bring to a slow boil.

Place half the butter in a wide-bottomed pan over a medium to low heat.

Add the onion, garlic, thyme and salt and sweat with the lid on until soft and transparent.

Add the risotto and fry for 5 minutes, then add the stout and simmer for a further 5 minutes.

Add the stock, a ladle at a time, allowing the liquid to be absorbed before each new addition, and cook gently for 15 minutes, stirring continuously.

When the rice is starting to soften but still has a bit of a bite, add the roast butternut, sautéed mushrooms, Parmesan and remaining butter.

Tip from the Chef: When I teach my guys how to cook risotto, I insist that the stock be boiling when it’s added.

And the way I tell them to check if the rice is ready is to have them bite on a few grains with their back teeth – if they are left with a hard pip stuck in a tooth, it’s not done.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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