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Risotto with peas and prawns

Risotto with peas and prawns

This recipe originally appeared in the Oct/Nov 2007 issue of Gourmet Traveller WINE.

Wine to try
2005 Canobolas Smith Wines Strawhouse Sauvignon Blanc Semillon, Orange, A$20
Of Murray Smith’s Canobolas Smith wines, the more experimental drops made from grapes from neighbouring vineyards within the Orange region carry the Strawhouse moniker. This complex, savoury dry white is almost unrecognisable as either a sauvignon or semillon: it has a richness and complexity way beyond a simple varietal wine. It’s been aged in old, second-hand barrels and, with some time in the bottle, the abundant yet finely honed flavours are at their peak. This wine has enough richness to deal with the power of the risotto but is refined enough to match the freshness of the peas and the sweetness of the prawns. Plus, it’s an absolute bargain.

Risotto with peas and prawns

Serves 6
1.5kg   green prawns (650g prawn meat) – peeled, cleaned and cut into 2cm pieces
1 clove   garlic – finely chopped
2 litres   chicken stock
125g   butter – chopped
100ml   olive oil
2 (420g)   onions – finely chopped
150ml   dry white wine
600g   carnaroli or other risotto rice
350g   podded peas
1 cup   fresh mint – finely chopped


1 Place prawns in a bowl with garlic, season generously with sea salt and freshly ground black pepper. Cover with cling film and marinate for 10 minutes in the refrigerator. Place stock in a saucepan, bring to a simmer over medium heat and keep at a gentle simmer.
2 Heat butter and oil in a large heavy-based saucepan, add onion and cook over low heat, stirring occasionally, for 8 minutes or until soft. Add wine and simmer until almost evaporated. Add rice and cook for 2-3 minutes or until well coated in butter mixture. Add 1 cup hot stock and stir over medium heat until stock is absorbed. Add remaining stock, a cupful at a time, stirring frequently, allowing each addition to be absorbed before adding the next. Just before adding the last cupful of stock, stir in prawns and peas, then stir for another 5 minutes. Add mint and stir for 1-2 minutes, then season to taste with sea salt and freshly ground black pepper. Spoon risotto into bowls and serve immediately.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris and Sabine Schmitz DRINK SUGGESTION Peter Bourne


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