Fuet Pea risotto (BBQ version)

Fuet Pea Risotto is best to eat with fresh peas. But when you do not have fresh peas at hand. Replace them for a courgette, zucchini, or squash

3 out of 3

  • Carnivore 
  • Pescatarian (replace the Spanish dried sausage for Cod, Hake or Shrimps)
  • Vegetarian (skip the Spanish dried sausage)


Preparing Risotto on the BBQ, braai or open fire is an experience. And will take a bit of your time. But with a glass of chilled white wine. The wait to get some rice grains cooked is worth it. I did my first open fire Risotto. Long time ago. Together with some friends we had rented a cabin at the Tsitsikamma Lodge. And after a day’s drive along South-Africa’s Garden Route, we celebrated an amazing day with a bottle of local white wine. And waited with patience to get the risotto cooked, creamy and ready. Every BBQ, braai or makeshift open fire has its very own act. When it comes to heat. That will impact the duration of the cooking process. So my directions could not work for you. And my advice is to enjoy your glass of wine. Whilst you check every few minutes on the status of your Risotto. As long as your rice grains have enough liquids. And do not cling to the bottom of you tin or pan. You’re fine


  • 2 cups of risotto rice
  • 1 bouillon cube (when in the US, the size of cubes are smaller, please take 2)
  • 25 grams of cream butter
  • 25 ml of dry but fruity* white wine (1 glass)
  • 1 litre of water
  • 1/2 fuet (dried Spanish sausage)
  • 2 cups of grated Parmigiana Reggiano cheese
  • 100 grams of fresh Peas (that is about 2 hands full of peas in a pod)
  • Salt & Pepper
    * please do not go for the cheapest white wine. The finer its taste, the better the outcome.  Hence my suggestion to find a wine that is famous for its fruity taste. Like a Pinot Grigio

alternative ingredients


Fresh Peas ☜☟☞ 1/2 fresh Courgette,  Zucchini or Baby Squash

Fuet ☜☟☞ 200 grams of fresh Cod, Hake or Shrimps


TOOLS for bbq, braai or camp fire

  • a Knife
  • a Spoon
  • a Glass
  • a Cutting Board
  • a Saucepan or Tin
  • a Lid or Plate 
  • a Bowl 
  1. Pour water in tin or saucepan
  2. Place it upon the structure of your makeshift fire pit or place it upon grill
  3. When water is boiling
  4. Pour hot water into bowl
  5. Unpack bouillon cube(s)
  6. Let them dissolve in hot water
  7. Stir with fork
  8. Undo peas from pots
  9. Wash peas
  10. When you have courgette, zucchini or squat instead. Wash the produce. And slice thinly
  11. Do the same with Fuet
  12. In case you have fish or shrimps.
  13. Wash the filets or shrimps
  14. Place saucepan or tin on fire
  15. Melt butter
  16. Whilst melting, start adding rice grains to saucepan
  17. keep stirring with spoon or fork
  18. when rice grains get this glazy outlook
  19. pour a glass of wine into saucepan
  20. keep on stirring (you can use one hand for your glass of wine, and the other to stir your Risotto)
  21. place lid or plate on saucepan or tin
  22. wait a few minutes
  23. carefully pour a bit of bouillon stock
  24. stir well
  25. close saucepan with lid
  26. check after a few minutes and add a bit more bouillon stock
  27. secure you do not use the very last 25 ml of your stock! So in other words, you need 3/4 of your stock. The last 1/4 is for safety measures. In case you f.-up the execution of your steps
  28. add sliced sausage and potted peas (or pieces of fish, crustaceans and slices of a courgette or squash)
  29. Repeat no 24,25 and 26
  30. And taste now and then
  31. Add cheese
  32. Repeat no 24,25 and 26
  33. When the rice is cooked and has a creamy bite. You’re ready to serve*
  34. In case the grains are still not cooked. Use your safety measures. Add the very last 1/4 of your bouillon stock
  35. Close the pan or tin with lid
  36. Wait a few minutes
  37. Serve Risotto when grains are cooked
  38. Probably the grains float in a creamy substance
  39. In case you have some cheese left, add it to the lot
  40. Stir well
  41. Serve*

*Potentially you need to season with salt & pepper

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