Butternut risotto with rocket and feta is a delicious and hearty vegetarian dish that combines the nutty and creamy flavours of butternut squash with the fresh, peppery taste of rocket and tangy notes of feta cheese.
Recipe compliments of Royco®.
Ingredients
- 1 packet Royco® Wet Cook in Sauce Chicken a la King 415g
- ½ onion, chopped
- 875 ml water
- 250g steamed or roasted butternut
- 10 ml chopped sage (5ml dried)
- 20 ml butter or margarine
- 250 ml Arborio rice
- ½ pk rocket leaves
- 60 g feta
Method
-
Fry the onions and sage in a little butter/margarine until the onions are soft.
-
Add the Arborio rice and stir for 1 minute.
-
Measure 875 ml (3 ½ cups) of water, add 125ml water and stir on a low heat until the water has almost all been absorbed.
-
Continue adding the water, 125ml at a time until the rice is just cooked, this should take about 20 minutes.
-
Add the roasted or steamed butternut
-
Add the Royco® Chicken a la King sauce and stir for 1 minute.
-
Roughly chop the rocket leaves and feta, stir into the risotto. Serve immediately.
-
Risotto should have a creamy texture with a slight bite. If the risotto is cooked on too high heat you will need to use more water.
Family Friendly: Risotto requires consistent stirring, so while you’re tending to the pot, get the kids to set the table.
Related Articles
