Recipe: Perfect Prawn and Avocado Risotto

Recipe: Perfect Prawn and Avocado Risotto Delicious, fresh and tasty.

Prawn and Avocado Risotto. Stir in the parmesan, then cover and remove from the heat. Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto.

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.

You can cook Prawn and Avocado Risotto using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Prawn and Avocado Risotto

1. It’s Dash of olive oil.

2. Prepare 1 teaspoon of butter.

3. You need 1 of onion diced.

4. You need 3 cloves of garlic thinly diced.

5. Prepare 2 teaspoons of dried thyme.

6. Prepare 1 of and 1/2 cups Aborio rice or risotto rice.

7. It’s 1/2 cup of dry white wine.

8. Prepare 6 cups of hot vegetable stock.

9. Prepare 500 grams of shelled, drained prawn meat.

10. You need 1/4 teaspoon of ground saffron.

11. You need to taste of Salt/pepper.

12. You need 2 of very ripe avocados, sliced.

13. You need of Parmasen to serve.

This risotto is quite simple to make.

Marilyn shows us how to cook a deliciously creamy Squash and Chorizo Risotto and prepare a Prawn Avocado Salad with a Fruit Juice Vinaigrette.

King prawns are marinated in lemon and garlic before being seared and served on top of a creamy risotto featuring avocado.

Stir in the parmesan, then cover and remove from the heat.

Prawn and Avocado Risotto step by step

1. On the stovetop, heat oil and butter on a low heat and cook your onion and garlic until fragrent.

2. In the meantime, in a separate pot, boil you stock. When boiled, lower heat to keep stock on a low rolling boil..

3. Place in the rice and thyme in with the onion + garlic. Stir for 3-4 minutes. Increase temperature to med/high heat and pour in wine stirring continuously..

4. When wine is absorbed, add 1 X ladle of your hot stock. Stir through until absorbed. Repeat until you have 2 X ladles of stock left in reserve. Although this takes a little bit of time, there is no way to rush this - adding too much stock before absorption can lead to mushy rice..

5. When you have (approx) 2 ladels of hot stock left, add your raw, deveined and shelled prawns. At this time, and your saffron also. Continue mixing through your final ladles of stock..

6. When you have used all you stock, your prawns should be cooked. Although this may vary depending on prawn size. Cut one open to check + cook longer of necessary..

7. When you have confirmed prawns are cooked, sample, and adjust for salt (if home-made/low sodium vegetable stock was used) and pepper..

8. Serve into bowls and top with sliced avocado and parmesan cheese. Mix avocado through with your fork and enjoy!.

Stir through the prawns and peas.

Add the prawns, avocado and fennel fronds.

Cook's note: This is such a subtle dish, with a pleasing mix of some of my favourite flavours.

They will finish cooking from the heat of the frying pan.

To Serve: Place the risotto in a shallow bowl or on a plate then arrange the prawns on top.