Goolwa Pipi Risotto

Lunch Dinner

5 mins
|
40 mins
|

Ingredients

1 brown onion, finely chopped
6 garlic cloves, finely chopped
Handful fresh parsley, roughly chopped
50g butter (plus extra to finish)
1 lemon (zest + juice)
1L seafood stock
2 cups risotto rice (arborio or carnaroli)
1 cup white wine
400g precooked Goolwa pipis
Olive oil

Method

Step 1.

In a small saucepan or kettle, keep the stock warm over a low flame.

Step 2.

In a large pan, heat the butter with a good splash of olive oil over medium heat. Add the onion and garlic, season with salt and pepper, and cook until soft and fragrant, about 5–7 minutes.

Step 3.

Add the risotto rice and stir for 1–2 minutes, letting it toast slightly and coat in the butter. Pour in the white wine and cook, stirring, until it has mostly evaporated.

Step 4.

Begin adding the warm seafood stock, one cup at a time. Let each addition absorb into the rice before adding the next, stirring regularly. Continue this process until all the stock is used and the rice is tender and creamy, about 18–20 minutes.

Step 5.

Stir through the pipis with a small splash of stock, then cover the pan with foil, put the lid back on and let it sit off the heat for 10 minutes.

Step 6.

Finish by stirring through the chopped parsley, lemon zest, a squeeze of half the lemon, and an extra knob of butter.

Goolwa Pipi Risotto

Prep: 5 mins
Cook: 40 mins

Ingredients

1 brown onion, finely chopped
6 garlic cloves, finely chopped
Handful fresh parsley, roughly chopped
50g butter (plus extra to finish)
1 lemon (zest + juice)
1L seafood stock
2 cups risotto rice (arborio or carnaroli)
1 cup white wine
400g precooked Goolwa pipis
Olive oil

Method

Step 1.

In a small saucepan or kettle, keep the stock warm over a low flame.

Step 2.

In a large pan, heat the butter with a good splash of olive oil over medium heat. Add the onion and garlic, season with salt and pepper, and cook until soft and fragrant, about 5–7 minutes.

Step 3.

Add the risotto rice and stir for 1–2 minutes, letting it toast slightly and coat in the butter. Pour in the white wine and cook, stirring, until it has mostly evaporated.

Step 4.

Begin adding the warm seafood stock, one cup at a time. Let each addition absorb into the rice before adding the next, stirring regularly. Continue this process until all the stock is used and the rice is tender and creamy, about 18–20 minutes.

Step 5.

Stir through the pipis with a small splash of stock, then cover the pan with foil, put the lid back on and let it sit off the heat for 10 minutes.

Step 6.

Finish by stirring through the chopped parsley, lemon zest, a squeeze of half the lemon, and an extra knob of butter.