Bobotie Risotto with Parmesan Cheese

A creamy and flavorful risotto infused with the warming spices of Bobotie, topped with grated Parmesan cheese for a comforting and unique South African-inspired meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.25/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

2tablespoonsOlive oil

£0.25

1mediumOnion(finely chopped)

£0.30

2clovesGarlic(minced)

£0.10

500gramsGround beef (or vegan ground)(Optional. Omit for a vegetarian version and increase vegetable stock slightly.)

£3.50

1.5cupsArborio rice

£1.20

0.5teaspoonTurmeric

£0.05

1tablespoonCurry powder

£0.10

1teaspoonGround coriander

£0.05

0.5teaspoonGround cumin

£0.05

0.3cupAlmonds(Slivered or chopped)

£0.60

0.3cupRaisins (or sultanas)

£0.30

1tablespoonChutney(Apricot chutney recommended)

£0.15

6cupsVegetable stock(Warm)

£0.80

1Bay leaf

£0.05

0.5cupHeavy cream

£0.50

0.5cupParmesan cheese(grated, plus more for serving)

£1.00

to tasteSalt

to tasteBlack pepper

Total Cost

£9.00

£2.25 per serving

Instructions

1.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
2.
If using ground beef, add it to the pot and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3.
Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the rice is slightly translucent.
4.
Stir in the turmeric, curry powder, ground coriander, and ground cumin. Cook for 1 minute more, stirring constantly, until fragrant.
5.
Add the almonds, raisins (or sultanas), and chutney. Stir to combine.
6.
Add the bay leaf. Begin adding the warm vegetable stock, one cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding the next cup. Continue until all the stock has been absorbed and the rice is creamy and al dente. This will take about 20-25 minutes.
7.
Remove the bay leaf. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
8.
Serve immediately, garnished with extra grated Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (350g)

725 kcal / 3033 kJ

Carbs

62g

24% of RDA

Fat

40g

57% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Use high-quality vegetable stock for the best flavor.

Keep the vegetable stock warm in a separate saucepan while making the risotto.

Stir the risotto frequently to prevent it from sticking to the bottom of the pot and to release the starches for a creamy texture.

For a spicier risotto, add a pinch of chili flakes along with the other spices.

Adjust the amount of chutney to your preference. Some chutneys are sweeter than others.

Cooking Equipment

Large pot or Dutch oven

Large skillet or saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Use high-quality vegetable stock for the best flavor.

Keep the vegetable stock warm in a separate saucepan while making the risotto.

Stir the risotto frequently to prevent it from sticking to the bottom of the pot and to release the starches for a creamy texture.

For a spicier risotto, add a pinch of chili flakes along with the other spices.

Adjust the amount of chutney to your preference. Some chutneys are sweeter than others.

Bobotie Risotto with Parmesan Cheese

Ingredients

Instructions