Prawn and Avocado Risotto (from Cooking with Curls)
1l vegetable stock
3 tbsp oil
1 onion, chopped
250g arborio rice
125ml white wine
2 cloves garlic, crushed
1/4 tsp chilli powder (add more if you like more heat)
350g raw prawns
2 large avocados, peeled, pitted, and mashed
50g grated Parmesan cheese
salt and pepper
Heat the oil in a large pan over a medium-low heat. Add the onion and cook until translucent, about 5 mins.
Add the rice, and cook, stirring until almost all of the oil is absorbed. Stir in the wine, and cook until almost completely absorbed by the rice.
Add the stock one ladle at a time and stir until almost all of the liquid has been absorbed.
Continue adding the stock until the rice is tender and creamy. You may not need to add the stock or you may need to add more if the rice is not tender by the time you run out. If you cook at too high a heat, the rice will not absorb the liquid correctly.
Stir in the garlic, chili powder, and prawns. Cook until the prawns are no longer pink.
Add the avocado and cook until heated through. Stir in the Parmesan cheese, salt and pepper and serve.