Creamy Lemon & Prawn Risotto is a heavenly match made for a crisp Blanc de Blanc sparkling.

We have loved working with @edenvalewines through @dryjuly so much, we think that we will just keep pouring! Cheers to that!


  • 1 cup of Arborio rice
  • 1 medium brown onion finely chopped
  • 4 tablespoons of olive oil
  • 4 cloves of garlic minced
  • 6-8 stems of spring/green garlic finely sliced
  • ½ cup Edenvale white wine (sauvignon blanc or chardonnay)
  • 1.5 litres of good vegetable or fish stock
  • 400 g uncooked and shelled king prawns
  • 2 bay leaves
  • ⅓ cup of mascarpone
  • ⅓ cup of gran pandana/ parmesan cheese
  • 1 lemon zested or ½ depending on how lemony you would like it
  • ½ teaspoon salt freshly ground black pepper
  • Pinch of ground chilli 

heat with the bay leaves.
In a large heavy-bottomed saucepan heat the olive oil then add the onions and salt. Saute until the onions are translucent and just started to brown then add the white and middle slices of green garlic and minced garlic.
Add the rice and stir constantly until it starts to crackle. Add the wine continuing to stir, then one cup at a time of warm stock and continue to stir until the rice begins to thicken and all the stock is used. This process will take around 25-30 minutes and is a labour of love, but definitely worth the effort.
To know when your risotto is ready, take a small grain of rice and cut it through the middle. If there is a tiny little white dot then it is al dente and the risotto is ready. Remove from heat and stir through the mascarpone and parmesan, season to taste.