Avocado Prawn Risotto Gluten Free Recipe

Ingredients for Avocado Prawn Risotto Gluten Free

• Gluten Free Vegetable Stock
• Unsalted Butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• Garlic Cloves
• Arborio Rice
• Dry White Wine
• 1 pound raw prawns, peeled and deveined
• Parmesan Cheese
• 2 ripe avocados, diced
• Lemon, Juice Of
• 2 tablespoons chopped fresh chives, for garnish

How to Make Avocado Prawn Risotto Gluten Free

1. Prepare the stock: In a saucepan, bring the stock to a boil, then reduce heat to low and keep it simmering.
2. 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.
3. Toast the rice: Add the Arborio rice to the pan and cook, stirring constantly, for 1 minute to toast the grains.
4. Deglaze with wine: Pour in the white wine and stir until it is completely absorbed by the rice.
5. 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).
6. 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.
7. Stir in cheese: Remove from heat and stir in half of the Parmesan cheese.
8. Prepare the avocado: While the risotto simmers, peel and dice the avocados. Toss the avocado with lemon juice to prevent browning.
9. Combine and serve: Gently stir the avocado mixture into the risotto. Serve immediately in bowls, topped with the remaining Parmesan cheese and fresh chives.