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.
- 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
- 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
- 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.
- 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.
- 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.
- Heat 2 tsp oil in a pan over a medium-high heat and fry the prawns for 3 mins until pink and cooked through.
- 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.