Recipe: Delicious and so healthy: Quinoa “risotto” with avocado and crispy prawns

Recipe: Delicious and so healthy: Quinoa “risotto” with avocado and crispy prawns

In this recipe you will find two superfoods: avocado and quinoa! How you can conjure up a very special risotto from these ingredients, you will find out in this recipe that we are presenting to you together with the World Avocado Organization (WAO).

Ingredients for quinoa “risotto” with avocado and crispy prawns

  • 2 l fish stock

  • 500 g quinoa, washed and drained

  • 60 g butter

  • 30 ml of olive oil

  • 1 medium-sized onion, finely diced

  • 7 slices of bacon, finely diced

  • 250 ml white wine

  • 250 ml of cream

  • salt and pepper

  • 1 avocado, peeled, pitted and diced

  • 2 tbsp finely chopped basil leaves

  • 80 g grated parmesan cheese

  • 250 g large prawns, peeled and cleaned

  • 2 large eggs, lightly beaten

  • 100 g panko breadcrumbs or breadcrumbs as an alternative

  • Oil for frying

To garnish:

Preparation of the quinoa “risotto” with avocado and crispy prawns

  1. First bring the stock to the boil in a large saucepan and add the quinoa. Then reduce the heat and simmer for about 12 minutes until the quinoa is swollen and cooked through. Drain the remaining liquid from the pot and let the quinoa cool down,

  2. Meanwhile, heat the butter and oil in a large pan. Then add the onions and bacon to the pan and cook for about 5 minutes until the onions are translucent. Now pour in the white wine and cream and bring to the boil. Add the cooked quinoa and stir briefly. Then cover and simmer over low heat. When the quinoa has a creamy, thick consistency, season with salt and pepper. Now take the pot off the stove and why hold it. Mix the diced avocado, chopped basil and grated cheese.

  3. Dip the prawns in the beaten eggs and then turn them in panko or breadcrumbs. Then fry the breaded prawns in a pan with hot oil at approx. 180 degrees for 5 minutes. Always adjust the temperature to keep it constant. When the prawns are golden brown and crispy, remove and drain on paper towels.

  4. Finally, serve the risotto in deep plates and arrange the prawns with the avocado cubes and basil on top.

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