Citrus Marinated Prawns with Avocado Risotto

    2 hours 50 minutes

    King prawns are marinated in lemon and garlic before being seared and served on top of a creamy risotto featuring avocado.

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    Serves: 4 

    • Risotto
    • 150g white onions peeled, finely diced
    • 1 garlic clove, finely diced
    • 1 tablespoon cooking oil
    • 400g Arborio rice
    • 600ml chicken stock
    • 300ml white wine
    • 1 ripe avocado mashed
    • 100ml cream
    • Prawns
    • 12 king prawns
    • 1 lemon, zested
    • 25ml citrus infused olive oil
    • spring onion, sliced
    • 1/2 clove garlic, diced
    • salt and cracked pepper, to taste

    Preparation:20min  ›  Cook:30min  ›  Extra time:2hours marinating  ›  Ready in:2hours50min 

    1. Preheat the oven to 200 degrees C.
    2. Risotto: Heat the stock and 100ml of the wine to boiling point.
    3. Put a large saucepan onto low to heat the oil slowly. Sweat in onion and garlic in the oil for around 5 minutes being careful not to brown.
    4. Stir in the rice then pour in the stock and wine. Turn up the heat to high. Make sure it is actually simmering when added.
    5. Once everything is in the saucepan and it has returned to a simmer place an airtight lid on top or cover with foil and put in the oven for 10 minutes.
    6. Remove when the time is up; if you are using the rice later transfer to a deep tray and cool stirring occasionally to ensure the granules are loose from each other.
    7. Heat the cream and the last of the wine in a saucepan then when it simmers add the rice.
    8. Cook until the liquid has been soaked up by the rice then lastly stir in the salt and the mashed avocado. Bring back up to heat then serve immediately.
    9. Prawns: Shell and devein the prawns then marinate in the lemon zest, lemon oil, spring onion and garlic for at least 2 hours.
    10. Sear the prawns on a high heat for 2 minutes on each side seasoning with the salt and pepper then switch off the heat. They will finish cooking from the heat of the frying pan.
    11. To Serve: Place the risotto in a shallow bowl or on a plate then arrange the prawns on top. Garnish with parmesan, rocket leaves and/or citrus olive oil.

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