Prawn & Avocado Risotto
Prawn & Avocado Risotto
Servings Prep Time
4people 15minutes
Cook Time
25minutes
Servings Prep Time
4people 15minutes
Cook Time
25minutes
Ingredients
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.

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