Pinotage & peppadew risotto with pan-fried black tiger prawns

Using two uniquely South African ingredients – peppadew peppers and Pinotage wine – this easy and satisfying risotto works wonderfully with king prawns.

Serves
4

Ingredients

  • 100g Peppadew Peppers (jar), finely chopped
  • 2 tbsp olive oil
  • 11/2 litre chicken stock
  • 400g Arborio rice
  • 100ml double cream
  • 30g rocket, washed
  • 8 raw king prawns
  • 100ml Pinotage

Method

  1. Pour the stock and Pinotage into a pan and bring to a gentle simmer.
  2. Heat a heavy-based pan.
  3. Add a tablespoon of olive oil and then the rice. Cook for 1 minute, stirring until the oil has disappeared and the rice has become translucent. Add the stock to the rice, stirring continuously until all the liquid has been absorbed. Continue adding the stock, stirring all the time, until all the stock is used.
  4. After 12 minutes, when the rice is beginning to soften, add the Peppadew and cream and cook for a few minutes more, stirring continuously. Season to taste.
  5. Meanwhile heat a non-stick frying pan. Add the remaining olive oil and cook the prawns until pink and thoroughly cooked.
  6. Ladle the risotto onto a warmed plate, top with rocket leaves and finally the prawns.

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