Creamy Samp Risotto

Turning a South African staple like samp into a creamy risotto with Clover Nolac!

Serves: 4-6
Cooking time: 20 minutes


  • 2 cups cooked samp
  • 1 tbsp Olive pride
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 250g mushrooms, sliced
  • 1 tbsp fresh or dried thyme
  • 2 cups chicken or veg stock
  • 2 cups Clover Nolac full cream freshs milk
  • Salt and pepper to taste
  • ¼ cup vegap or lactose free parmesan
  • fresh herbs for garnish

How To Make Creamy Samp Risotto

  1. Heat the olive pride in a large pot or saucepan.
  2. Add in the chopped onion, garlic, mushrooms and thyme.
  3. Cook until translucent and mushrooms have softened then add in the cooked samp, stock and gradually pour in the Nolac full cream fresh milk. Season with salt and pepper.
  4. Keep stirring as the liquid start to reduce and the mixture thickens, scatter in some of the cheese. Mix to combine.
  5. Ladle onto a serving plate, scatter over more lactose free cheese and garnish with freshly chopped herbs before serving.

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