Prawn, fennel and avocado risotto
You may think risotto takes hours to make, but it only requires 20–30 minutes of cooking time. Using Woolies’ cooked and frozen prawns means you don’t have to spend time cleaning or cooking them, just be sure to thaw (do so in the fridge overnight) and bring them to room temperature before cooking.
Serves 3 to 4
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 30 minutes
fennel 1 bulb
large, ripe Hass avocado 1
lemon juice 2T
sea salt and freshly ground black pepper, to taste
olive oil 2T
risotto rice 300 g
dry white wine ½ cup
fish or vegetable stock (or a mixture) 4 cups, warmed
Woolworths frozen prawns 200 g, cooked, peeled and at room temperature
fennel fronds 2 T chopped
1 Finely chop the fennel bulb. Chop enough of the fronds to make 2 T and set aside.
2 Slice the avocado lengthways into quarters, then peel and slice across. Moisten with lemon juice and season. Set aside.
3 In a suitable pan, gently soften the fennel in the olive oil. Add a little more oil if necessary but keep it pale.
4 Stir in the rice, adding a little more oil if necessary. Stir well. Pour in the wine and cook, stirring, over a fairly brisk heat until absorbed. Do the same with the stock, adding 1 cup at a time, until the rice is swollen and tender – with just a bit of a bite. It should take about 20 minutes. The stock shouldn’t be too strong as it reduces during cooking.
5 Add the prawns, avocado and fennel fronds. Cover tightly, reduce the heat to low and allow to stand for 5 minutes or until warmed through. Season to taste.