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Boerewors and tomato risotto

Recipe from: 20 May 2014
Boerewors and tomato risotto roasted

Ingredients 13
Time 00:15
  • 15
    olive oil
  • 500
    boerewors/spicy sausage
  • water for cooking wors
  • 1
    onion - chopped finely
  • 2
    garlic - minced
  • 1 1/2
    risotto rice
  • 100
    white wine
  • 4
    beef stock
  • 2
    mixed dried herbs
  • 200
    rosa tomatoes
  • olive oil to drizzle tomatoes
  • 3/4
    parmesan cheese - grated
  • salt and pepper to taste


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.

Add melted butter to the same pan - leave the delicious fatty wors goodness behind - and sauté the onion and garlic until translucent. Add the rice and sauté for another few minutes. 

Deglaze the pan by adding the wine, reduce the heat and cook until all the liquid has been used up. Gradually add the stock little by little until the rice is sticky and al dente. Season with salt and pepper and dried herbs.

In the meantime add the tomatoes to an oven safe tray, drizzle with olive oil and grill until broken and soft.
Cut the wors in 5cm rounds and add it to the risotto, as well as the tomatoes. 

Serve with Parmesan shavings.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, click here.

Read more on: braai  |  boerewors  |  recipes

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