Biltong and kingklip Risotto

Biltong and Kingklip Risotto Image: Shanon Peters

Creamy biltong and kingklip risotto: Classic South Africa with a dash of Italy

Combine classic South African favourites and a dash of Italian technique with our special creamy biltong and kingklip risotto recipe.

Biltong and kingklip Risotto

Biltong and Kingklip Risotto Image: Shanon Peters

There are two things South Africa has in abundance, it’s biltong and incredible seafood along our coastline that wraps around us on three sides. Did you know that you can combine these amazing foods to create new flavours you never thought possible? Well, our creamy biltong and kingklip risotto combine great South African flavours with an Italian technique.

Creamy biltong and kingklip risotto tips

Kingklip is a favourite fish among South Africans due to its flavour but also its texture. It’s buttery, light and beautiful to enjoy when cooked in the oven as well as on the stove. When making risotto, ladling the stock into the rice every time it’s absorbed will help it become creamier and provide that classic texture. The flavours combine to create something truly special that you made at home instead of ordered in a restaurant.

It’s your turn to cook for your friends this weekend. Give them something special that’s bound to become a classic. Try our creamy biltong and kingklip risotto recipe.

Creamy biltong and 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, and set it aside with a 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 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 step similar to step 4 of the risotto method.
  • Serve the buttery Kingklip on top of a scoop of risotto.


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