This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Prawn and Avocado Risotto. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Prawn and Avocado Risotto as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack try this Prawn and Avocado Risotto recipe. This Prawn and Avocado Risotto make for a yummy summer dinner that you can make it easy. The Prawn and Avocado Risotto recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Prawn and Avocado Risotto recipe.

Prawn and Avocado Risotto.

Before preparing the dish, I have done some research on how to make Prawn and Avocado Risotto easily with perfect taste. You can cook Prawn and Avocado Risotto using 13 ingredients and 8 steps. Here is how you cook it.

Perfect Prawn and Avocado Risotto Recipe Ingredients

Prepare Dash of olive oil.
Prepare 1 teaspoon of butter.
You need 1 of onion diced.
It's 3 cloves of garlic thinly diced.
You need 2 teaspoons of dried thyme.
Prepare 1 of and 1/2 cups Aborio rice or risotto rice.
You need 1/2 cup of dry white wine.
It's 6 cups of hot vegetable stock.
It's 500 grams of shelled, drained prawn meat.
Prepare 1/4 teaspoon of ground saffron.
You need to taste of Salt/pepper.
Prepare 2 of very ripe avocados, sliced.
Prepare of Parmasen to serve.

How to make Prawn and Avocado Risotto step by step

On the stovetop, heat oil and butter on a low heat and cook your onion and garlic until fragrent.
In the meantime, in a separate pot, boil you stock. When boiled, lower heat to keep stock on a low rolling boil..
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..
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..
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..
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..
When you have confirmed prawns are cooked, sample, and adjust for salt (if home-made/low sodium vegetable stock was used) and pepper..
Serve into bowls and top with sliced avocado and parmesan cheese. Mix avocado through with your fork and enjoy!.