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Prawn and avocado risotto

Janet Brinkworth from Great Food Live
Creamy avocado complements tender prawns in this simple white wine-flavoured risotto from Janet Brinkworth

Prawn and avocado risotto

Method

1. Melt the butter in a medium saucepan, tip in the onion and garlic and cook for 3-4 minutes until softened.

2. Add the rice and continue cooking until translucent, for 2-3 minutes. Pour in the wine and stir well. Once evaporated, add the stock, a ladleful at a time, making sure it is completely absorbed before adding more. Continue stirring over a gentle heat until the rice is tender - about 15-20 minutes.

3. Stir in the avocado and prawns, heat through, and serve straight away.

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Serves: 2

Prep: 10 min
Cook: 20 min

Ingredients
25g Butter
2 small Onions, finely chopped
2 garlic cloves, finely chopped
250g Arborio rice
175ml White wine
1 litre hot vegetable stock
2 avocados, peeled and diced
175g small cooked peeled prawns