Ingredients for Avocado Prawn Risotto Gluten Free
- 4 cups gluten-free vegetable stock
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- ½ lb prawns, peeled and deveined
- ½ cup grated Parmesan cheese
- 2 avocados
- 1 lemon, juiced
- 2 tablespoons fresh chives, chopped
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How to Make Avocado Prawn Risotto Gluten Free
- Prepare the stock: In a saucepan, bring the stock to a boil, then reduce heat to low and keep it simmering.
- Sauté aromatics: In a large, deep frying pan, heat the butter and olive oil over medium heat. Add the chopped onion and cook for 1-2 minutes, until softened but not browned. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Toast the rice: Add the Arborio rice to the pan and cook, stirring constantly, for 1 minute to toast the grains.
- Deglaze with wine: Pour in the white wine and stir until it is completely absorbed by the rice.
- Add stock gradually: Add one ladleful of hot stock to the rice, stirring frequently until it's absorbed. Continue adding stock, one ladleful at a time, stirring constantly, until all the stock is absorbed and the rice is creamy (about 20 minutes).
- Cook the prawns: With one ladleful of stock remaining, add the prawns to the risotto. Stir gently for 2-3 minutes until the prawns are pink and cooked through.
- Stir in cheese: Remove from heat and stir in half of the Parmesan cheese.
- Prepare the avocado: While the risotto simmers, peel and dice the avocados. Toss the avocado with lemon juice to prevent browning.
- Combine and serve: Gently stir the avocado mixture into the risotto. Serve immediately in bowls, topped with the remaining Parmesan cheese and fresh chives.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
11g
Fat
52g
Carbs
31g
