Prawn & Avocado Risotto

Risotto dishes are usually fairly intensive to make.  You need to gradually add the water or stock while constantly stirring until it is absorbed fully into the rice to complete it’s cooking.  You need to do this as part of this recipe however the end result of a creamy prawn risotto is worth all the effort.

The rice is mixed with garlic and onion and cooked in vegetable stock.  The prawns are added towards the end so as not to overcook.  Parmesan is mixed through to provide a wonderful creamy rice mixture.  Finally, avocado is mixed through and chives are used to garnish.  A beautiful creamy prawn risotto.

This risotto is quite simple to make.  The steps are easy to follow.  You just need to invest the time gradually adding stock.

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Prawn & Avocado Risotto

Prep Time

15 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 5 cups Vegetable Stock
• 25 g Butter
• 1 tbsp Olive Oil
• 1 Brown Onion diced
• 3 cloves Garlic crushed
• 2 cups Arborio Rice
• 2/3 cup White Wine
• 500 g Prawns uncooked & tails removed
• 1 cup Parmesan grated
• 1 Lemon juice from lemon only
• 2 Avocados diced
• 1/4 cup Chives chopped

Prep Time 15 minutes Cook Time 25 minutes Servings people Ingredients 5 cups Vegetable Stock 25 g Butter 1 tbsp Olive Oil 1 Brown Onion diced 3 cloves Garlic crushed 2 cups Arborio Rice 2/3 cup White Wine 500 g Prawns uncooked & tails removed 1 cup Parmesan grated 1 Lemon juice from lemon only 2 Avocados diced 1/4 cup Chives chopped

Instructions

1. Place vegetable stock in saucepan and bring to boil, then reduce heat to simmer.
2. In a large frying pan over medium heat, add butter and olive oil.
3. Add onion and cook for about 2 minutes.
4. Add garlic and stir to mix through
5. Add rice and cook for about 1 minute. Stir continually to fully coat the rice.
6. Add wine, stir to mix through and continue cooking until wine evaporates.
7. Add stock, one ladle at a time. Stir to mix through rice and allow the stock to be absorbed before adding the next ladle. Note: stir regularly to ensure the stock mixes through the rice as well as to keep the rice from sticking to the bottom of the pan.
8. Continue adding stock until you have about 1 ladle remaining.
9. Add last ladle of stock to pan along with prawns and cook for a further 3-4 minutes to allow stock to be absorbed and to cook the prawns.
10. Add parmesan, stir to mix through. Remove pan from heat and cover while preparing avocado
11. Add diced avocado and lemon juice to a bowl.
12. Add avocado mixture to pan and stir to mix through risotto.
13. Garnish with chives and serve immediately.