Average: 2.7 (99 votes)


  • 350 g SunRice arborio rice
  • 1 leek, white and pale green part only, halved and finely sliced
  • 2 tbsp olive oil
  • 200 ml dry white wine
  • 1 unwaxed lemon, juice and zest
  • 800 ml vegetable stock
  • 300 g king prawns, deveined, and peeled apart from the tail
  • 3-4 cloves fresh garlic, chopped
  • 2 tbsp butterchilli powder
  • 2 tbsp freshly chopped parsley
  • 3-4 tbsp freshly shaved parmesan

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Fry the leek in hot oil in a pan. Add the rice, fry briefly and deglaze with the wine. Bring to the boil, add the lemon juice and zest and add a little stock.

Cook the rice over moderate heat, stirring continually. Keep adding stock, a little at a time, and allow it be absorbed by the rice. Continue in this way until the rice is creamy and still has a slight bite to it (approx. 20 minutes).

Fry the prawns and garlic in 1 tbsp of hot butter for 3-4 minutes. Season with salt and chilli powder.

Stir the remaining butter, parsley and parmesan through the risotto and season to taste with salt and ground black pepper.

Divide the risotto between plates, top with the prawns and serve.