Tomato, Beer and Boerewors Risotto Recipe

Tomato, Beer and Boerewors Risotto Recipe

5 (4) | Rate this recipe

Select Below to Add Your Rating

Give this traditional Italian dish a good punch of flavour by adding boerewors and beer - sure to satisfy any South African man's tummy, definitely worth all the stirring that is required!

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time50 minutes


  • 15 ml Olive Oil
  • 15 ml Butter
  • 1 Onion, finely chopped
  • 1 Garlic Clove, finely chopped
  • 250 g short grain risotto rice
  • 250 ml Beer
  • 400 g Boerewors, sliced
  • 1 Tin Chopped Tomatoes
  • 1 sachet KNORR Beef Stroganoff Dry Cook-in-Sauce
  • 3 cups water
  • 7.5 ml Robertsons Italian Herbs
  • Parmesan Cheese


  • 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 Herbs and serve topped with Parmesan shavings.