Tomato, Beer and Boerewors Risotto Recipe

Name: Tomato, Beer and Boerewors Risotto Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Cuisine: South African
Ingredients: 15 ml olive oil; 15 ml butter; 1 onion, finely chopped; 1 clove garlic, finely chopped; 250 g short grain risotto rice; 250 ml beer; 400 g Boerewors, sliced; 1 for dusting tomatoes, chopped; 1 sachet Knorr beef stroganoff Dry Cook-in-Sauce; 3 cups water; 7.5 ml Robertsons Italian herbs; 1 tbsp Parmesan cheese

4 People
60 min.
easy

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!

Ingredients

15 ml olive oil
15 ml butter
1 onion, finely chopped
1 clove garlic, finely chopped
250 g short grain risotto rice
250 ml beer
400 g Boerewors, sliced
1 for dusting tomatoes, chopped
1 sachet Knorr beef stroganoff Dry Cook-in-Sauce
3 cups water
7.5 ml Robertsons Italian herbs
1 tbsp Parmesan cheese

Cooking 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.