Butternut Risotto with Rocket and Feta
Cook Time Icon - Red
Cooking time •
25-30
mins
Preparation Time Icon - Red
Preparation time •
5
mins
Serving Size Icon - Red
Serves •
2-3

Butternut Risotto with Rocket and Feta

A creamy Butternut Risotto prepared to perfection with Royco® Chicken A La King sauce and topped with fresh Rocket and Feta.

Ingredients

           
  • 1 pk Royco® Wet Cook in Sauce Chicken a la King 415g
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  • ½ onion, chopped
  • 875 ml water
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  • 250g steamed or roasted butternut
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  • 10 ml chopped sage (5ml dried)
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  • 20 ml butter or margarine
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  • 250 ml Arborio rice
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  • ½ pk rocket leaves
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  • 60 g feta

Method

           
  • Fry the onions and sage in a little butter / margarine until the onions are soft.
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  • Add the Arborio rice and stir for 1 minute.
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  • Measure 875 ml (3 ½ cups) of water, add 125ml water and stir on a low heat until the water has almost all been absorbed.
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  • Continue adding the water, 125ml at a time until the rice is just cooked, this should take about 20 minutes.
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  • Add the roasted or steamed butternut
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  • Add the Royco® Chicken a la King sauce and stir for 1 minute.
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  • Roughly chop the rocket leaves and feta, stir into the risotto. Serve immediately.
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  • Risotto should have a creamy texture with a slight bite. If the risotto is cooked on too high heat you will need to use more water.

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