Avocado & prawn risotto (gluten-free)

Ingredients (serves 4)

• 1.25L (5 cups) gluten-free vegetable stock
• 25g unsalted butter
• 1 tbs olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2 cups (440g) arborio rice
• 2/3 cup (165ml) dry white wine
• 500g green prawn meat, roughly chopped
• 1 cup (80g) grated parmesan, plus extra to serve
• 2 avocados
• Juice of 1 lemon
• 1/4 cup roughly chopped chives

Method

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.

Notes & tips

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For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

Asparagus risotto

Preparation Time

10 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

• 5 cups (1.25 litres) chicken or vegetable stock
• 2 tbs extra virgin olive oil
• 25g unsalted butter, chopped
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 1/2 cups (300g) arborio rice
• 2 bunches asparagus, trimmed, cut into 2cm pieces
• 2 tsp finely grated lemon rind
• 2 tbs lemon juice, or to taste
• 1 cup (80g) grated parmesan

Method

1. Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer. Heat oil and half the butter in a large saucepan over medium heat. Add onion and garlic, then cook, stirring, for 4-5 minutes or until onion is soft. Add rice. Cook, stirring, for 2 minutes or until rice is hot and well coated in onion mixture.
2. Add 1 cup hot stock and stir continuously until stock has been absorbed. Add another cup of stock. Stir until stock has been absorbed.
3. Add asparagus to pan. Continue to add remaining stock, a cupful at a time, stirring continuously, allowing stock to be absorbed before adding more, until mixture is creamy and rice is just tender (this should take about 20 minutes); add a little extra stock or water if necessary.
4. Add lemon rind, juice, remaining butter and parmesan to risotto. Stir to combine. Season to taste with salt and pepper. Serve immediately.

Notes & tips

• Chicken risotto: You may like to include chicken in this risotto. Cut 600g chicken thigh or breast fillets into 2cm pieces. Add to risotto in step 3, together with the asparagus.