Another sensational risotto graced the dinner table this week, and the best part was that it was soooo easy to do! Even though the avocados I used were not 100% ripe, it was still a creamy, delicious risotto that I can still taste of the tip of my tongue!

Thanks to Delicious - 5 nights a week.

1.25L vegetable stock
25g unsalted butter
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 cups aborio rice
2/3 cup dry white wine
500g green prawn meat, roughly chopped
1 cup grated parmesan, plus extra to serve
2 avocados
juice of 1 lemon
1/4 cup roughly chopped chives

Place the stock in a saucepan, bring to the boil, then reduce the heat to low and keep the stock at a simmer.

Meanwhile, heat the butter and olive oil in a deep frypan over a medium heat, add the onion and cook, stirring, for 1-2 mins, until softened but not coloured. Stir in the garlic, then add the rice and cook, stirring, for 1 min to coat the grains. Add the wine and allow the liquid to evaporate. Add the stock, a ladleful at a time, stirring occasionally, allowing each ladleful to be absorbed before adding the next. Continue until you have one ladleful of stock left - this should take about 20mins. Add the prawns with the final ladleful of stock and continue to stir for 2-3 mins until the prawns are cooked through. Stir in the parmesan, then cover and remove from the heat.

Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto. Serve in bowls topped with extra Parmesan and chopped chives.

Serves 4 - and is VERY yum!!