Recipe Created By:

Gary Guiney



ready in

40 minutes



What you will need

  • 350g Riso Gallo Carnaroli Rice
  • 125ml white wine
  • 85g butter
  • 30g grated parmesan
  • 1 small onion diced
  • 800ml low salt vegetable stock or fish stock
  • 150g king prawns raw
  • 4 cloves garlic chopped
  • 100ml olive oil
  • 2tsp of paprika
  • 1/2 cup fresh chopped parsley

How to prepare:

Dice up your onion and add to a pan with a touch of olive oil and tsp of butter and cook until soft (5-6 minutes). Toast your Carnaroli Rice on a low heat in a dry pan for 2-3 minutes. This will not only release that nutty flavour but will prevent the breakdown of the rice during the cooking process.

Add your white wine to the pan and turn up the heat to medium and stir until the wine has evaporated, then add one ladle of your stock at a time, again as it soaks into your rice, add another ladle. Continue to cook for a further 16-17 minutes on a low heat at the 17th minute mark, remove the pan from the stove and add your butter and grated parmesan cheese.

King Prawn and Garlic Pil Pil

In a pan heat up 100ml of the olive oil. Add your prawns and cook for 2 minutes on one side, add your garlic, paprika and chopped parsley and flip prawns over and cook for another 2 minutes. Transfer straight to the top of your risotto and enjoy.

Shopping Basket