AVOCADO & PRAWN RISOTTO (GLUTEN-FREE)
Make and share this Avocado & Prawn Risotto (Gluten-Free) recipe from Food.com.
Provided by Sonya01
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer.
- 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.
- 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.
Nutrition Facts : Calories 840, Fat 32.2, SaturatedFat 10.4, Cholesterol 192.9, Sodium 1102.2, Carbohydrate 95.2, Fiber 10.2, Sugar 2.8, Protein 35.8
GLUTEN-FREE RISOTTO
It's on every Italian restaurant menu, and now you can make it easily at home!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in 12-inch skillet or 4-quart Dutch oven over medium-high heat. Cook onion in butter, stirring frequently, until tender; reduce heat to medium.
- Add wine to onion mixture in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of kernels are translucent.
- Mix broth and water; pour 1/2 cup broth mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy. Sprinkle with cheese, pepper and parsley.
Nutrition Facts : Calories 255, Carbohydrate 44 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg
AVOCADO AND WALNUT RISOTTO
Goes very well with a crisp mixed salad. Lovely vegetarian Risotto that can be adapted to vegan without much difficulty. Very easy and simple to make. Variation on other Risottos I've made in the past, wasn't sure if avocado would work, but it goes very well.
Provided by velvetpurrs
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Vegan: omit butter (double the olive oil) and use a vegan seasoning like Parmazano instead of the cheese.
- Use a large heavy bottomed saucepan for this.
- Heat the olive oil and fry the chopped onion over a medium heat until it goes transparent.
- You don't want it to crisp at the edges if you can help it.
- While the onion cooks, bring the vegetable stock to the boil in another pan and leave over a low heat.
- Add the crushed garlic cloves and the risotto rice and stir constantly for 2-3 minutes or until each rice grain has been coated with oil.
- Beware of sticking- do NOT stop stirring!
- Pour the white wine onto the rice, and cook over a moderate heat, stirring constantly again- the liquid will evaporate and the rice will begin to soak up the rest.
- Once the wine has evaporated, ladle enough stock into the pan to just cover the rice, and cook, stirring occasionally to prevent sticking.
- Add more stock as before, and continue for 20-25 minutes until the rice is tender.
- Note: If you find you use all the stock and the rice is not yet cooked, add boiling water where you would have used stock.
- Just before the rice is ready, stir in the Parmesan, and then gently mix in the avocados and walnuts or pine nuts.
- Scatter over any remaining Parmesan, and serve!
Nutrition Facts : Calories 531.6, Fat 33.3, SaturatedFat 7.7, Cholesterol 18.9, Sodium 142, Carbohydrate 46.6, Fiber 8.1, Sugar 3, Protein 9.4
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