Yield: 4 Portions



1½ L Water

75g Vegetable stock granules

50g Butter

30ml Vegetable oil

220g White Onion – finely diced

300g Risotto rice

200ml White wine

50g Parmesan – grated

50g Chives – blanched & pureed


  1.  Sauté onion in butter & vegetable oil until translucent
  2. Add risotto rice, allow to coat in the butter & oil
  3. Add white wine, simmer until alcohol has cooked off
  4. Using a ladle, add a little vegetable stock into the risotto mixture. Stir continuously until liquid is almost absorbed completely.
  5. Add a little more vegetable stock
  6. Repeat steps 4 & 5 until all vegetable stock has been added or until risotto is al dente
  7. Finish off by adding pureed chives & parmesan cheese
  8. Serve immediately, risotto cannot be held for long periods of time as is will over cook and become porridge like.

Char Grilled Corn


2 Sweet corn (whole) – boiled

10ml Vegetable oil

1g Fine salt


Brush boiled sweet corn with a little oil

  1. Place sweet corn over an open flame (grill/braai)
  2. Allow each side to become slightly charred, NOT burnt
  3. Remove from the heat
  4. Using a sharp knife, remove corn kernels from the cob – season with fine salt & set a side

Spicy Chicken


4 (250g per portion) Chicken fillets (deboned & skinless)

15ml Paprika

15ml Cayenne pepper

2g Fine salt

30ml Vegetable oil


Heat oil in a heavy based pan over a medium heat

  1. Coat the chicken fillets with paprika, cayenne pepper & salt
  2. Pan fry, turning the fillets only ONCE
  3. Once cooked, remove from the heat
  4. To serve slice diagonally and place onto of risotto

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