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
Servings Prep Time
4people 15min
Cook Time
20min
Ingredients
Instructions
  1. 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.
  2. Add melted butter to the same pan (leave the delicious fatty wors goodness behind) and sauté the onion and garlic until translucent.
  3. Add the rice and sauté for another few minutes.
  4. Deglaze the pan by adding the wine, reduce the heat and cook until all the liquid has been used up.
  5. Gradually add the stock little by little until the rice is sticky and al dente.
  6. Season with salt and pepper and dried herbs.
  7. In the meantime add the tomatoes to an oven safe tray, drizzle with olive oil and grill until broken and soft.
  8. Cut the wors in 5cm rounds and add it to the risotto, as well as the tomatoes. Serve with parmesan.