Avocado and shrimp risotto (gluten-free)
Experience the creamy delight of gluten-free Avocado and Shrimp Risotto, a perfect blend of savory shrimp, rich avocado, and aromatic white wine. This comforting dish features a luscious risotto cooked in a flavorful vegetable broth, enhanced with butter, olive oil, and a hint of garlic. Garnished with fresh chives and a splash of lemon juice, it's an irresistible meal that satisfies both gourmet tastes and dietary needs.
- 28 Aug 2024
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
If you're looking for a delicious and gluten-free option for dinner, try this Avocado and Shrimp Risotto. Combining the creamy texture of ripe avocados with the succulent taste of shrimp, this dish is sure to impress and satisfy. Follow our simple steps to craft this exquisite meal.
Ingredients:
Instructions:
- In a saucepan, heat the vegetable broth over medium heat until it comes to a gentle simmer. Reduce the heat to low and keep it warm.
- In a large skillet or saucepan, heat the olive oil and butter over medium heat.
- Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the white rice to the skillet with the onion and garlic. Stir to coat the rice with the oil and butter, and cook for 2-3 minutes until the edges of the rice grains are translucent, stirring constantly.
- Pour in the white wine and cook, stirring frequently, until the wine has been mostly absorbed by the rice.
- Begin adding the warm vegetable broth one ladleful at a time, allowing each addition to be absorbed before adding the next. Stir frequently to ensure even cooking and to develop the creamy texture of the risotto. This process should take about 18-20 minutes in total.
- While the risotto is cooking, in another pan, cook the shrimp over medium heat until they turn pink and opaque, about 3-4 minutes per side. Remove them from the pan and set aside.
- When the rice is al dente and has a creamy consistency, gently stir in the cooked shrimp, diced avocados, and lemon juice. Cook for an additional 2-3 minutes to warm everything through.
- Season the risotto with salt and pepper to taste.
- Garnish with finely chopped chives.
- Serve immediately and enjoy your gluten-free avocado and shrimp risotto!
Tips:
- Use room temperature broth: It helps to maintain a consistent cooking temperature for the risotto.
- Stir constantly: This ensures the rice cooks evenly and releases its starch to create a creamy texture.
- Cook shrimp separately: To avoid overcooking the shrimp and turning them rubbery, cook them separately and add them to the risotto towards the end.
- Ripe avocados: Make sure your avocados are ripe to ensure a smooth and creamy texture in the risotto.
- Use freshly minced garlic: It provides a more vibrant flavor compared to pre-minced garlic.
Cooking Avocado and Shrimp Risotto is a delightful experience that combines flavors and textures in a unique way. By following the tips and steps provided, you can create a dish that's not only delicious but also visually appealing. This gluten-free recipe is perfect for any dinner occasion and is sure to leave your guests asking for seconds. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 650 grams |
| Energy | |
| Calories 750kcal | 30% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 110g | 31% |
| Fiber 9g | 24% |
| Sugar 5g | 5% |
| Fat | |
| Fat 22g | 27% |
| Saturated 4.83g | 16% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 100mg | 18% |
| Vitamin B1 0.83mg | 69% |
| Vitamin B2 0.28mg | 21% |
| Vitamin B3 8mg | 53% |
| Vitamin B6 0.70mg | 41% |
| Vitamin B9 380ug | 94% |
| Vitamin B12 0.94ug | 39% |
| Vitamin C 20mg | 21% |
| Vitamin E 3.35mg | 22% |
| Vitamin K 30ug | 26% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.65mg | 0% |
| Iron, Fe 6mg | 56% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 430mg | 34% |
| Potassium, K 900mg | 26% |
| Selenium, Se 44ug | 79% |
| Sodium, Na 800mg | 53% |
| Zinc, Zn 2.98mg | 27% |
| Water | |
| Water 480g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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