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

Ingredients:

  • 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

Method:

  1. On medium heat, add olive oil, wait until it warms, then add shallot and season.
  2. Cook shallot until translucent (approx. 4min).
  3. Add the black rice and cook until nutty , coating in the oil (approx. 5 min).
  4. Add the white wine and reduce until almost no liquid is left, stirring occasionally.
  5. Add warm broth 1/2 cup at a time until almost no liquid is left, stirring occasionally (this may take 30 min or longer).
  6. Once you’ve introduced 4 cups of broth, check for consistency and flavor and adjust accordingly.
  7. Add the butter, stirring until completely incorporated
  8. Fold in the peas and warm through.
  9. Serve with fresh lemon zest and lemon oil.

Lemon oil:

Ingredients:

  • 1 lemon, washed thoroughly (remove wax)
  • 1/2 cup olive oil

Method:

  1. Using vegetable peeler, remove peel from lemon in large chunks.
  2. Over low heat, heat the olive oil gently and add the lemon peels.
  3. Allow to infuse for 10 min.
  4. Remove from heat, cool and store in fridge, in small, preferably dark container.

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