RECIPE

Butternut Risotto with Rocket and Feta

Name: Butternut Risotto with Rocket and Feta
Cook time: 25-30 mins
Total time: 25 min
Yield: 3
Ingredients: 1 pk Royco® Wet Cook in Sauce Chicken a la King 415g; ½ onion, chopped; 875 ml water; 250g steamed or roasted butternut; 10 ml chopped sage (5ml dried); 20 ml butter or margarine; 250 ml Arborio rice; ½ pk rocket leaves; 60 g feta

Cooking time

25-30 mins

Preparation time

5 mins

Serves

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

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

Products used

Chicken a la King Wet Cook-In Sauce

View Product

Vegetarian

This recipe is suitable for vegetarians.

Family Friendly

Risotto requires consistent stirring, so while you're tending to the pot, get the kids to set the table.

1.
Fry the onions and sage in a little butter / margarine until the onions are soft.
2.
Add the Arborio rice and stir for 1 minute.
3.
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.
4.
Continue adding the water, 125ml at a time until the rice is just cooked, this should take about 20 minutes.
5.
Add the roasted or steamed butternut
6.
Add the Royco® Chicken a la King sauce and stir for 1 minute.
7.
Roughly chop the rocket leaves and feta, stir into the risotto. Serve immediately.
8.
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.