How to Summer at dinner Prawn and Avocado Risotto

How to Summer at dinner 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.

Ingredients of Prawn and Avocado Risotto Prepare Dash of olive oil.

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.

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

Ingredients of Prawn and Avocado Risotto

1. You need of olive oil.

2. It’s of butter.

3. Prepare of onion diced.

4. Prepare of garlic thinly diced.

5. You need of dried thyme.

6. It’s of and 1/2 cups Aborio rice or risotto rice.

7. You need of dry white wine.

8. You need of hot vegetable stock.

9. Prepare of shelled, drained prawn meat.

10. Prepare of ground saffron.

11. Prepare of Salt/pepper.

12. It’s of very ripe avocados, sliced.

13. It’s of Parmasen to serve.

Parmesan is mixed through to provide a wonderful creamy rice mixture.

Finally, avocado is mixed through and chives are used to garnish.

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.

Prawn and Avocado Risotto instructions

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!.

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.

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.