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Prawn and Avocado Risotto

Before you jump to Prawn and Avocado Risotto recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Drink water, not alternative beverages. Soda and coffee, when ingested in moderation, aren't that bad. Getting all of your hydration from them is a horrendous idea. Drinking water instead of other forms of drinks is a good way to help your body in its health and hydration. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Successful weight loss efforts often depend solely on water intake.

There are a lot of things that work toward your getting healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. You can do little things every day to improve upon your health and lose weight. Being clever when you choose your food and activities is where it begins. A good amount of physical activity each day is also important. The numbers on the scale aren't the only indicator of your lifestyle choices. You need to help to make your body as strong you can make it.

We hope you got benefit from reading it, now let's go back to prawn and avocado risotto recipe. To cook prawn and avocado risotto you only need 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Prawn and Avocado Risotto:

Take Dash of olive oil.
Take 1 teaspoon of butter.
Provide 1 of onion diced.
Provide 3 cloves of garlic thinly diced.
Use 2 teaspoons of dried thyme.
Take 1 of and 1/2 cups Aborio rice or risotto rice.
Get 1/2 cup of dry white wine.
Take 6 cups of hot vegetable stock.
Use 500 grams of shelled, drained prawn meat.
Take 1/4 teaspoon of ground saffron.
You need to taste of Salt/pepper.
Prepare 2 of very ripe avocados, sliced.
You need of Parmasen to serve.

Steps to make Prawn and Avocado Risotto:

On the stovetop, heat oil and butter on a low heat and cook your onion and garlic until fragrent.
In the meantime, in a separate pot, boil you stock. When boiled, lower heat to keep stock on a low rolling boil..
Place in the rice and thyme in with the onion + garlic. Stir for 3-4 minutes. Increase temperature to med/high heat and pour in wine stirring continuously..
When wine is absorbed, add 1 X ladle of your hot stock. Stir through until absorbed. Repeat until you have 2 X ladles of stock left in reserve. Although this takes a little bit of time, there is no way to rush this - adding too much stock before absorption can lead to mushy rice..
When you have (approx) 2 ladels of hot stock left, add your raw, deveined and shelled prawns. At this time, and your saffron also. Continue mixing through your final ladles of stock..
When you have used all you stock, your prawns should be cooked. Although this may vary depending on prawn size. Cut one open to check + cook longer of necessary..
When you have confirmed prawns are cooked, sample, and adjust for salt (if home-made/low sodium vegetable stock was used) and pepper..
Serve into bowls and top with sliced avocado and parmesan cheese. Mix avocado through with your fork and enjoy!.

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