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#WFD – Tomato, Beer and Boerewors Risotto
Just like wine, virtually all of the alcohol evaporates during the cooking process.
POLOKWANE – Beer? In food, you ask?
Beer adds a rich, earthy flavor to soups and stews that makes them taste like they’ve been simmering for hours. Beers with a sweet or nutty taste can add depth to desserts.
Ingredients
- 15ml olive oil
- 15ml butter
- 1 x onion, finely chopped
- 1 x clove garlic, finely chopped
- 250g short grain risotto rice
- 250ml beer
- 400g boerewors, sliced
- 1 x tin tomatoes, chopped
- 1 x KNORR Beef Stroganoff Dry Cook-in-Sauce
- 3 x cups water
- 7.5ml Robertsons Italian Herbs
- parmesan cheese
Method
- Heat olive oil and butter together in a large pot until melted.
- Gently sauté the onions and garlic until soft but with no colour.
- Stir in the rice and gently fry the rice until the ends of each grain are starting to turn clear.
- Pour in the beer and cook over a high heat stirring continuously until the beer has been absorbed.
- Stir in the boerewors, tomato and contents of the sachet of 1 KNORR Beef Stroganoff Dry Cook-in-Sauce and allow to simmer for a few minutes.
- Stir in the water one cup at a time – each cup of water must be absorbed before adding the next, this should take 25-30 minutes before the rice is swollen and tender.
- Stir in the Robertsons Italian Herb and serve topped with Parmesan shavings.
This recipe was provided by What’s for Dinner.
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