Boerewors and Roasted Tomato Risotto
Delicious risotto gets a face lift by adding boerewors and roasted tomatoes. Easy midweek meal.
Boerewors and Roasted Tomato Risotto Delicious risotto gets a face lift by adding boerewors and roasted tomatoes. Easy midweek meal. |
| Servings | Prep Time |
| 4people | 15min |
| Cook Time |
| 20min |
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Ingredients
- 15ml olive oil
- 500gr boerewors
- 1/2cup water
- 3tablespoons butter
- 1 onionfinely chopped
- 2cloves garlicminced
- 1 1/2cups risotto rice
- 100ml white wine
- 4cups beef stock
- 2teaspoons dried mixed herbs
- 1cup cherry tomatoes
- 2tablespoons olive oil
- 3/4cup parmesan
- salt and black pepperto season
Instructions
- In a medium saucepan, heat the olive oil and brown the wors on both sides, add 1/2 cup of water to the pan and cover to cook. Remove wors from pan. Set aside to cool.
- Add melted butter to the same pan (leave the delicious fatty wors goodness behind) and sauté the onion and garlic until translucent.
- Add the rice and sauté for another few minutes.
- Deglaze the pan by adding the wine, reduce the heat and cook until all the liquid has been used up.
- Gradually add the stock little by little until the rice is sticky and al dente.
- Season with salt and pepper and dried herbs.
- In the meantime add the tomatoes to an oven safe tray, drizzle with olive oil and grill until broken and soft.
- Cut the wors in 5cm rounds and add it to the risotto, as well as the tomatoes. Serve with parmesan.