Recipe Method

1. Cook the butternut according to the microwave instructions on the packet.
2. Heat the oil and butter together in a medium-sized pot. Fry the onion gently until transluscent. Stir in the rice to ensure each grain is coated.
3. Pour on the wine and cook it off briefly.
4. Slowly begin stirring in the hot stock, 100 ml at a time, stirring continuously to a creamy mixture for 20 minutes, or until all the stock has been added, and the rice grains are just tender. Stir in the milk and cook 5 minutes more.
5. Add in the biltong, piquanté peppers; and cooked butternut. Heat through and serve immediately as a main course in flat bowls, or as a rice side-dish firmly firmly packed into greased ramekin dishes, then abruptly turning them upside down onto the plate and lifting the dish away.