Peter’s Prawn Risotto


1 cup rice
2 chopped onions
2 chopped carrots
2 pieces chopped celery
2 medium tins of peeled whole tomatoes
12 Spencer Gulf king prawns – deveined and halved
6 medium whole squid, cleaned and chopped
Fresh basil
Splash white wine
Splash olive oil


Heat oil in large pan. Brown onions, followed by carrot and celery.

Add prawns and squid and cook on medium heat until sealed. Add peeled tomatoes, wine, basil, salt, and pepper.

Add rice. Stir until rice is cooked. Serve with parmesan as desired.

Peter and Michael paired this recipe with a beautiful glass of Grant Burge Eden Valley Riesling.

Get your copy of this delicious recipe here.

Want to see how Peter did it? Check out the video!