Here’s a wonderfully refreshing butternut, blue cheese and almond risotto recipe. Perfect for a quiet night in with a glass of Welmoed.

Ingredients:

• 500 gram butternut, peeled and cubed
• 1 Vegetable KNORR Stock Pot
• 1 litre water
• 60 millilitre olive oil
• 1 onion, finely diced
• 1 Clove crushed garlic
• 500 gram Arborio rice (risotto rice)
• 250 millilitre White wine
• 5 millilitre Dried sage
• 25 gram Flaked almonds, lightly toasted
• 60 gram Blue cheese, crumbled

Method:

1. Place butternut into a bowl with a little water and salt and steam in the microwave for about 10 minutes or until soft.
2. Lightly mash with a potato masher so that there are still visible chunks of butternut and it is not completely smooth.
3. Dissolve the KNORR Vegetable Stock Pot in boiling water and set aside.
4. In the mean time heat olive oil in a deep pot and gently sauté the onion and garlic until soft but do not let it colour.
5. Add the risotto rice and stir well to coat the rice granules in oil then allow to fry for about 5 minutes stirring continuously until the edges of the rice grains are becoming clear.
6. Add the white wine and allow to simmer so that the alcohol from the wine steams off and the liquid is absorbed by the rice.
7. Then begin to slowly add the hot stock half a cupful at a time stirring continuously until the liquid is absorbed, before adding the next cup – this will take about 30 minutes.
8. When the risotto rice starts to become creamy and the grains are al dente to the bite stir through the mashed butternut, sage, toasted almonds and blue cheese.
9. Serve immediately.

Recommended wine: Perfect with the Welmoed Chardonnay.

Source: whatsfordinner

For a great long weekend meal, try this mushroom, leek and bacon stuffed chicken recipe. Ideal for friends and family, with a glass of Welmoed.

Ingredients:

• 1 Whole chicken
• 1 tablespoon olive oil
• 100 gram Button mushrooms, finely chopped
• 2 Bacon rashers, rind removed, finely chopped
• 1 Leek, finely chopped
• 1 Fresh breadcrumbs
• 1 tablespoon Chopped fresh thyme
• 1 Egg, lightly whisked
• 1 Sachet KNORR Roast Chicken Gravy

Method:

1. Preheat oven to 180°C.
2. To make the stuffing, heat the oil in a frying pan over medium-high heat.
3. Add the mushroom, bacon and leek and cook, stirring, for 5 minutes or until the bacon and mushroom is golden.
4. Transfer to a heatproof bowl.
5. Add the breadcrumbs, thyme, egg and KNORR Roast Chicken Gravy powder, and stir until combined.
6. Loosely fill the chicken cavity with the stuffing.
7. Place chicken in a roasting pan and drizzle a little oil over it.
8. Season with salt and pepper.
9. Sprinkle with thyme.
10. Roast chicken for 1½ hours at 180°C, until succulent and golden brown.

Recommended wine: The Welmoed Sauvignon Blanc will pair excellent with this dish.

Source: whatsfordinner