Butternut Risotto with Rocket and Feta

  • Preparation Time:
    5 mins
  • Cook Time:
    25-30 mins
  • Serves:
  • 1 pk ROYCO® Wet Cook in Sauce Chicken Ala King 415g
  • ½ onion, chopped
  • 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
  • Fry the onions and sage in a little butter / margarine until the onions are soft.
  • Add the Arborio rice and stir for 1 minute.
  • 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.
  • Continue adding the water, 125ml at a time until the rice is just cooked, this should take about 20 minutes.
  • Add the roasted or steamed butternut
  • Add the ROYCO® sauce and stir for 1 minute.
  • Roughly chop the rocket leaves and feta, stir into the risotto. Serve immediately.
  • 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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