Samp-and-bean risotto with anchovies and asparagus

Samp-and-bean risotto with anchovies and asparagus

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  • 4
  • Easy
  • 5 minutes
  • 10–15 minutes
  • Haute Cabrière Unwooded Pinot Noir 2015


  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 2 T butter
  • 2 x 410 g Woolworths samp-and-bean mix cans, drained and rinsed
  • ½ cup cream
  • Sea salt and freshly ground black pepper, to taste
  • 100 g asparagus, chopped, plus extra ribbons to garnish
  • 4 anchovies, chopped
  • 75 g Gorgonzola

Cooking Instructions

Soften the onion and garlic in the butter over a low heat for 5 minutes, or until translucent.

Add the samp and beans and cream and season to taste, stirring until the cream is absorbed.

Fold in the asparagus and anchovies and cook for 2 minutes. Remove from the heat, add the Gorgonzola and garnish with asparagus ribbons.

Browse more South African recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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