Shrimp and Avocado Risotto

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Ladies and Gentleman, this will delight your soul! 

Yesterday I got some shrimp left over from our Thanksgiving gathering with my close family.So today for lunch I was going to make a salad with the only avocado left in my kitchen and with the leftover shrimp, but then I thought.. mah.. I'm not in the mood for a salad!....mm.. Great! Let's make risotto with that! That turned out to be incredible! There you have it!

Serves 4 people

Ingredients 

  • 1/2 pound rice (short grain such as Arborio)

  • 1 Avocado

  • 1 ½ pounds Shrimp

  • 2 Oz White wine

  • Juice of 1 lemon

  • EVO, Crushed black pepper and salt to taste

Preparation

  1. Squeeze the lemon juice into a small bowl. Peel the avocado, cut it into strips and then into small chunks. Dip the avocado in the lemon juice and take it out.

  2. Meanwhile, cook the rice in 2 cups of water

  3. Clean the shrimps. Heat 2 tablespoons of EVO in a skillet and add the shrimps. After about a minute add white wine, salt and pepper (to taste).

  4. Drain rice and gently toss the rice, avocado and a few shrimps.

  5. Finish the dish with the remaining shrimps, and some fresh parsley!

Buon Appetito!


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