Skip to content
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Covid-19 Updates for Our Customers. Learn More

Creamy Avocado Risotto with Shrimp and Mushroom https://www.metro.ca/userfiles/image/recipes/risotto-cremeux-avocat-crevettes-champignons-11508.jpg PT10M PT30M PT40M
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.
4
3 4 5 3
1 1/2 tablespoons (23 ml) unsalted butter 1 cup (250 ml) whole milk, room temperature 2 tablespoons (30 ml) olive oil 1 pkg (227 g) sliced mushrooms 1 pkg (340 g) Irresistibles Black Tiger Shrimp To taste salt and pepper 1/4 teaspoon (2 ml) chili flakes 1 shallot, peeled and finely chopped 2 clove of garlic, peeled and minced 1/3 cup (80 ml) white wine 1 1/2 cups (375 ml) Arborio rice (rice for risotto) 1 avocado, pitted, peeled and chopped 3 cups (750 ml) vegetable or chicken broth, room temperature 1/3 cup (80 ml) grated Parmesan cheese Garnish finely chopped parsley
Creamy Avocado Risotto with Shrimp and Mushroom

Creamy Avocado Risotto with Shrimp and Mushroom

Rate this recipe
4 Votes
4
Main course
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 tablespoons
    (23 ml)
    unsalted butter
  • 1 cup
    (250 ml)
    whole milk, room temperature
  • 2 tablespoons
    (30 ml)
    olive oil
  • 1 pkg
    (227 g)
    sliced mushrooms
  • 1 pkg
    (340 g)
    Irresistibles Black Tiger Shrimp
  • To taste
    salt and pepper
  • 1/4 teaspoon
    (2 ml)
    chili flakes
  • 1
    shallot, peeled and finely chopped
  • 2
    clove of garlic, peeled and minced
  • 1/3 cup
    (80 ml)
    white wine
    You might like:

    Flyer Deal  (1)
    INVITATIONS SPARKLING NON-ALCOHOLIC WINES

    INVITATIONS SPARKLING NON-ALCOHOLIC WINES

    $6.99 ea.

    750 ml SELECTED VARIETIES


  • 1 1/2 cups
    (375 ml)
    Arborio rice (rice for risotto)
  • 1
    avocado, pitted, peeled and chopped
  • 3 cups
    (750 ml)
    vegetable or chicken broth, room temperature
  • 1/3 cup
    (80 ml)
    grated Parmesan cheese
  • Garnish
    finely chopped parsley
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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.