Avocado Prawn Risotto Gluten Free

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Yummy risotto

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Steps

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Place the stock in a saucepan , bring to the boil , then reduce heat to low and keep stock at a simmer.

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Meanwhile , heat the butter and olive oil in a deep frypan over medium heat , add the onion and cook , stirring , for 1-2 minutes until softened , but not coloured.

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Stir in the garlic , then add the rice and cook , stirring , for 1 minute to coat the grains.

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Add the wine and allow the liquid to evaporate.

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Add the stock , a ladleful at a time , stirring occasionally , allowing each ladleful to be absorbed before adding the next.

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Continue until you have one ladleful of stock left - this should take about 20 minutes.

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Add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through.

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Stir in the parmesan , then cover and remove from the heat.

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Peel the avocados , dice and toss in the lemon juice.

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Just before serving , carefully stir the avocado mixture into the risotto.

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Serve in bowls topped with extra parmesan and chopped.

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Ingredients

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gluten-free vegetable stock, unsalted butter, olive oil, onion, garlic cloves, arborio rice, dry white wine, prawns, parmesan cheese, avocados, lemon, juice of, chives