Shrimp Risotto with Avocado Salad

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

It is not recommended to cover the risotto with a lid while cooking. Additionally, it is important to stir the dish constantly, and the amount of liquid in the saucepan should not completely cover the rice.

Ingredients

Arborio rice - 10.6 oz
Shrimp - 14.1 oz
Avocado - 2 pieces
Tomatoes - 2 pieces
Butter - 70 tablespoons
Dry White Wine - 5 fl oz
Chicken Broth - 1 qt
Onion - 1 piece
Salt - to taste
Grated Pecorino Pepato Cheese - 1.8 oz
Chopped Sage Leaves - 1 tablespoon

Step by Step guide

Step 1

Peel and finely chop the onion, then sauté it in a saucepan with butter.

Step 2

Rinse the rice and add it to the onion. Sauté for a couple of minutes over low heat, stirring constantly.

Step 3

Add the wine to the rice. Let it evaporate over low heat, stirring regularly.

Step 4

Once the wine has evaporated, add the broth one cup at a time (vegetable, fish, chicken, or from a cube) and let it evaporate. There is no need to cover the saucepan with a lid. This will take about 10-15 minutes.

Step 5

About 5-7 minutes before the rice is ready to the al dente stage, add 300 g of shrimp and salt to taste, if the broth was not salty.

Step 6

If the liter of broth evaporates before the rice is ready, add a little wine, broth, or hot boiled water.

Step 7

Add the grated Parmesan cheese to the finished dish and mix. Reserve some cheese for garnish before serving.

Step 8

Avocado salad: Cut the avocado in half, hit the pit with a spoon to easily remove it. Scoop out the flesh with a spoon and cut it into cubes. Add the diced tomatoes and 100 g of cooked shrimp. Mix, add salt and spices to taste, and place back into the avocado skin.