Avocadoprawnrisottoglutenfree Recipes

AVOCADO & PRAWN RISOTTO (GLUTEN-FREE)

Avocado & Prawn Risotto (Gluten-Free) image

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

Ingredients

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

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

DELICIOUS ITALIAN AVOCADO APPETIZER

Delicious Italian Avocado Appetizer image

My mom gave me this reciped years ago. It is so different from guacamole. Here in west Texas, we get our share of guacamole and this is a welcome change. The flavor of the Italian dressing adds the zing, and the green chilis add a little punch. If you like it hotter, just add one chopped jalapeno. The avocadoes need to be firm enough to chop and not mushy like you want them to be for guacamole. Buy firm, not hard as a rock, avocadoes. Cooking time is for refrigeration. Enjoy!

Provided by pamela t.

Categories Low Protein

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

6 -8 firm avocados
3 -4 roma tomatoes
1 (4 ounce) can diced green chilies
1 (12 ounce) can pitted black olives
1 (12 ounce) bottle zesty Italian dressing (be sure it's the Zesty Italian)
3 green onions
1 garlic clove
salt, to taste

Steps:

Peel and seed avocadoes, dice.
Dice tomatoes.
Chop green onion.
Mince garlic.
Add all ingredients to a mixing bowl.
Stir gently together. Be gentle about this as you don't want to mash the avocado.
Cover and refrigerate at least 4 hours for flavors to develop.
Serve with tostadas or hefty chips.
Enjoy all the compliments.
You may have to take copies of this recipe where ever you serve it.

Nutrition Facts : Calories 423.4, Fat 38.8, SaturatedFat 5.7, Sodium 1254.5, Carbohydrate 22.1, Fiber 12.1, Sugar 5.7, Protein 4

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