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If you’re after an easy yet impressive Pork and Prawn Risotto recipe - this is it! Absolutely delicious, and it’s as if it was created solely with our Estate Pinot Gris in mind - it really is the perfect pairing.

 

Serves: 4

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 300g risotto rice
  • 175ml white wine (pinot gris)
  • 1 reduced-salt vegetable stock cube, made up to 1.3ltr
  • 200g pork mince
  • 85g pack watercress
  • 240g pack jumbo king prawns
  • 30g Grana Padano, finely grated

 

Method

  1. Heat 1 tbsp oil in a deep frying pan over a low heat. Add the pork mince and cook for 15 mins until the pork becomes golden brown. Set aside
  2. Heat 1 tbsp oil in a deep frying pan over a low heat. Add the onion and cook for 8 mins to soften. Increase the heat to medium and stir through the garlic. Cook for 1 min, then stir in the risotto rice and cook for 2 mins.
  3. Pour over the wine, and bubble until reduced. Stir in a ladleful of hot stock. Bubble gently over a medium heat, stirring constantly, until absorbed. Repeat with the remaining stock, adding a ladleful at a time. After about 20 mins the rice should be creamy and just cooked through. Season to taste.
  4. Meanwhile, pick 40g watercress leaves and set aside. Blitz the remaining watercress (including stalks) in a food processor. Add most of the lemon juice, then blitz again.
  5. Heat 2 tsp oil in a pan over a medium-high heat and fry the prawns for 3 mins until pink and cooked through.
  6. Remove the risotto from the heat and fold through the blitzed watercress, the Grana Padano, prawns and pork mince. Dress the reserved watercress leaves with a squeeze of lemon, 1 tsp oil and some seasoning. Pile on top of the risotto to serve.

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Awatere Valley