Avocado & Prawn Risotto (Gluten-Free) Recipe

Name: Avocado & Prawn Risotto (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 liters gluten-free vegetable stock (5 cups); 25 g unsalted butter; 1 tablespoon olive oil; 1 onion, finely chopped; 3 garlic cloves, crushed; 2 cups arborio rice (440g); 2/3 cup dry white wine (165ml); 500 g green prawns, roughly chopped; 1 cup grated parmesan cheese, plus extra; parmesan cheese, to serve (80g); 2 avocados; 1 lemon, juice of; 1/4 cup roughly chopped chives

Servings: persons

1 1/4 liters gluten-free vegetable stock (5 cups)
25 g unsalted butter
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 cups arborio rice (440g)
2/3 cup dry white wine (165ml)
500 g green prawns, roughly chopped
1 cup grated parmesan cheese, plus extra
parmesan cheese, to serve (80g)
2 avocados
1 lemon, juice of
1/4 cup roughly chopped chives

1
Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer.
2
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. Stir in the garlic, then add the rice and cook, stirring, for 1 minute to coat the grains. Add the wine and allow the liquid to evaporate. Add the stock, a ladleful at a time, stirring occasionally, allowing each ladleful to be absorbed before adding the next. Continue until you have one ladleful of stock left - this should take about 20 minutes. Add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through. Stir in the parmesan, then cover and remove from the heat.
3
Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto. Serve in bowls topped with extra parmesan and chopped chives.

666

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 liters gluten-free vegetable stock (5 cups), 25 g unsalted butter, 1 tablespoon olive oil, 1 onion, finely chopped, and more.

Yes, Avocado & Prawn Risotto (Gluten-Free) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado & Prawn Risotto (Gluten-Free)

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