Creamy Avocado Risotto with Shrimp and Mushroom

Imprimer ma sélection

Preparation

In a large sauté pan, add 1 tablespoon (15 ml) of olive oil, along with the mushrooms and sauté over medium-high heat until they are softened and golden, 3-4 minutes. Season with salt and pepper, remove onto a plate and set aside.

Add remaining olive oil to pan along with the shrimp. Season with salt, pepper, and red pepper flakes. Stir and cook for approx. 1 1/2 min on each side then remove and set aside.

Turn heat down to medium. Melt butter in pan, add shallot and garlic and sauté until shallot is softened and translucent (about 2 minutes).

Stir in the wine, scraping the bottom of pan to release any brown bits. Bring to simmer and cook for 2 minutes until slightly reduced.

Add rice and stir for 30 seconds.

Stir in 2/3 of the chicken broth. Bring to a simmer and adjust heat to maintain a gentle simmer. Simmer for 5 minutes. Stir, then simmer for a further 2 minutes until broth is mostly absorbed and rice is visible on the surface.

Add remaining broth and milk. Simmer for another 5 minutes stirring every minute. Risotto should be soupy, and rice still not fully cooked through.

Add Parmesan cheese and avocado then stir vigorously for 10 seconds.

Stir in the shrimp and mushrooms, gently simmer until they are heated through and risotto is at your preferred consistency remembering it will thicken off the heat.

Serve immediately thinning out with hot broth or water as needed. Garnish with parmesan and parsley if desired.