Prawn and Avocado Risotto
Prawn and Avocado Risotto

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, prawn and avocado risotto. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Prawn and Avocado Risotto is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Prawn and Avocado Risotto is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook prawn and avocado risotto using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Prawn and Avocado Risotto:
  1. Prepare Dash olive oil
  2. Make ready 1 teaspoon butter
  3. Take 1 onion diced
  4. Make ready 3 cloves garlic thinly diced
  5. Prepare 2 teaspoons dried thyme
  6. Make ready 1 and 1/2 cups Aborio rice or risotto rice
  7. Make ready 1/2 cup dry white wine
  8. Prepare 6 cups hot vegetable stock
  9. Get 500 grams shelled, drained prawn meat
  10. Prepare 1/4 teaspoon ground saffron
  11. Make ready to taste Salt/pepper
  12. Make ready 2 very ripe avocados, sliced
  13. Prepare Parmasen to serve
Steps to make Prawn and Avocado Risotto:
  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!

So that is going to wrap it up for this special food prawn and avocado risotto recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!