Prawn and Avocado Risotto

Creamy avocado complements tender prawns in this simple white wine-flavoured risotto from Janet Brinkworth
By Janet Brinkworth
Prawn and Avocado Risotto
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 25 g butter
  • 2 small onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 250 g arborio risotto rice
  • 175 ml white wine
  • 1 litres hot vegetable stock
  • 2 medium avocado, peeled and diced
  • 175 g small cooked peeled prawns


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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