Biltong and kingklip Risotto

Biltong and Kingklip Risotto Image: Shanon Peters

Kingklip & Biltong Risotto – A food combination of South Africa & Italy

Your Kingklip & Biltong Risotto is fancy restaurant food, made at home. A real treat for South Africans this winter.

Biltong and kingklip Risotto

Biltong and Kingklip Risotto Image: Shanon Peters

Some food is all about adding your favourite ingredients into a pot and cooking it until the flavours come together. Others take a bit of finesse. Risotto is one of those dishes. It’s a staple of fancy Italian restaurants. However, we are here to show you can create a special risotto too. The Kingklip & Biltong Risotto is traditional Italian risotto with a South African twist.

Kingklip is a delightful fish that mostly resides along the southern coast of Africa and is a staple of seafood restaurants. Add some meaty beef biltong to the dish and you have a perfect combination of Mediterranean and South African flavours.

Risotto is often described as a fancy meal but only because it takes a bit of effort to make. If you’re patient and slowly add the stock while stirring the rice as it cooks, you’ll have some delicious rice as part of your Kingklip & Biltong Risotto.

You’re in for a treat with perfectly cooked risotto and light & fluffy kingklip finished off with a South African biltong flair. Your Kingklip & Biltong Risotto is fancy restaurant food, made at home.

.Kingklip & Biltong 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 the 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 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 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 a 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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