Biltong and kingklip Risotto

Biltong and Kingklip Risotto Image: Shanon Peters

Biltong & Kingklip Risotto – A fancy risotto made at home

Combine great Mediterranean food with proudly South African ingredients and you have the most special Biltong & Kingklip Risotto in the world.

Biltong and kingklip Risotto

Biltong and Kingklip Risotto Image: Shanon Peters

Do you love to experiment with recipes and different flavours? This biltong and kingklip risotto combine South African and Italian flavours in a brilliant way. Biltong needs no introduction to South Africans and kingklip is a very popular fish in our region. Then, risotto brings an Italian flair to the dish. Now, imagine combining these delicious ingredients and you have the creamiest, tastiest risotto with some great South African flavours. Our Biltong & Kingklip Risotto is where fancy meets home-cooked and is a real treat for the family.

Kingklip is a staple of South African seafood restaurants and usually around our Southern coastline. It’s a slightly more dense but tender fish that is always welcome on any plate. In contrast with that, biltong might just be the tastiest cured meat on the planet. Check out any weekend snack table and you will see biltong on that table. The combination of seafood and biltong creates a unique yet surprisingly delicious flavour profile. The only challenge with your Biltong & Kingklip Risotto is timing your risotto but if you let the moisture cook away before adding more stock, you’ll have the best results possible.

Enjoy a combo of great Mediterranean food with proudly South African ingredients with this unique Biltong & Kingklip Risotto recipe.

Biltong & Kingklip Risotto Recipe

5 from 1 vote
Recipe by Shanon Peters Course: MainCuisine: Global, ItalianDifficulty: Easy


Prep time


Cooking time


Total time




  • 200 g 200 Risotto rice

  • 1 1 white onion, finely chopped

  • 2 cloves 2 garlic, finely chopped

  • 5 sprigs 5 thyme

  • cooking oil

  • 1 glass 1 white wine

  • 50 g 50 salted butter

  • 2 cups 2 frozen peas

  • 100 g 100 beef biltong, thinly sliced

  • 2×200 g 2×200 Kingklip filllets (skinless)

  • 100 g 100 Parmesan cheese, grated

  • 1 litre 1 vegetable stock


  • Pea puree
  • Add 3 cups of water to a small pot, add salt and bring to a boil.
  • Drop in 2 cups of frozen peas, boil for 3 minutes and remove from water.
  • Add 1 cup of cooked peas to a blender with 200ml vegetable stock and blend until smooth.
  • Risotto rice base
  • In a thick based pot, drizzle cooking oil, add onion and cook until translucent on medium heat.
  • Add chopped garlic, thyme, risotto rice and toast for 5 minutes while constantly stirring.
  • Add wine, 300ml vegetable stock and bring to simmer.
  • Turn heat lower and cook until liquid has evaporated. Add the stock in half cup stages and stir as the liquid evaporates. as the liquid goes away, add another half cup while stirring until all the stock is used.
  • Remove the pot from the heat, set aside with fitted lid.
  • Kingklip
  • Preheat oven to 160°C.
  • Dry Kingklip fillets with a paper towel and season lightly with salt and cracked black pepper.
  • In a non-stick pan drizzle cooking oil and melt butter on a medium heat.
  • Place Kingklip flesh side down and sear until golden brown, flip the fish and cook for a further 5 minutes.
  • Place the Kingklip in an oven tray, pour over the remaining butter from the pan and place inside the preheated oven for 5 minutes.
  • Finished Risotto
  • Return the pot of Risotto rice to medium heat, add pea puree, peas, biltong and 300ml vegetable stock.
  • Bring to a simmer and fold in Parmesan. Follow steps similar to step 4 of the risotto method.
  • Serve the buttery Kingklip on top of a scoop of risotto.


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