Being the first winery to obtain a Toitū carbon-zero certification, the Yealands vineyards are at the forefront of sustainable wines in the World. A Yealands Sauvignon Blanc Malborough, when cracked open, releases the fragrances of lychee, nectarine and grapefruit with herb notes of tarragon are pronounced. An ancient rice risotto along with a lemon oil and green peas pairs perfectly with this 2019 bottle. You can also get creative and add other vegetables or simply roast some on the side and serve with a protein of choice.
A big thank you to Noble Estates for providing a selection of summery wines to work on wine pairings with! Stay tuned to find the next recipes featuring carefully selected wines!
Ancient Rice Risotto
- 1 cup ancient black rice
- 1 shallot, minced
- 1-2 tsp. olive oil
- 1/2 cup Yealands Sauvignon Blanc Malborough wine
- 4-4 1/2 cup vegetable broth, warmed
- 11-2 tsp. butter
- 1/2 cup peas, blanched
- On medium heat, add olive oil, wait until it warms, then add shallot and season.
- Cook shallot until translucent (approx. 4min).
- Add the black rice and cook until nutty , coating in the oil (approx. 5 min).
- Add the white wine and reduce until almost no liquid is left, stirring occasionally.
- Add warm broth 1/2 cup at a time until almost no liquid is left, stirring occasionally (this may take 30 min or longer).
- Once you’ve introduced 4 cups of broth, check for consistency and flavor and adjust accordingly.
- Add the butter, stirring until completely incorporated
- Fold in the peas and warm through.
- Serve with fresh lemon zest and lemon oil.
- 1 lemon, washed thoroughly (remove wax)
- 1/2 cup olive oil
- Using vegetable peeler, remove peel from lemon in large chunks.
- Over low heat, heat the olive oil gently and add the lemon peels.
- Allow to infuse for 10 min.
- Remove from heat, cool and store in fridge, in small, preferably dark container.