2 ea. Avocados From Mexico, halved, pitted, & peeled
2 T. lemon juice
1/2 t. salt
1/4 t. pepper
1 lb. shrimp, peeled & deveined
2/3 c. parmesan cheese, grated
1/4 c. parsley, finely chopped
Red pepper flakes to taste
Pour chicken broth into a medium saucepan and bring to a simmer. Adjust heat as needed to maintain simmer.
In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add onions and 2 tablespoons garlic; sauté for 5 to 7 minutes until onions are tender. Add rice and stir; cook for another 2 to 3 minutes.
Add 1 cup of hot chicken broth and cook until almost all liquid is absorbed, stirring frequently. Continue adding 1/2 cup of broth at a time until all broth is used and is cooked and has a creamy consistency.
In a small bowl, mash one avocado until smooth. Fold in lemon juice, salt and pepper. Dice the other avocado and set aside.
When rice is fully cooked, fold in mashed avocado mixture, parmesan cheese, and parsley until well combined. Cover and set aside.
In another large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add shrimp and cook for 3 to 4 minutes until shrimp is fully cooked.
Fold in the shrimp and diced avocados into the risotto. Garnish with red pepper flakes.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Cheesy Avocado Risotto with Shrimp
Amount Per Serving 4
Calories 600 Calories from Fat 0
% Daily Value*
Total Fat 27g 35%
Saturated Fat 6g 31%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 195mg 66%
Sodium 1670mg 72%
Total Carbohydrates 57g 21%
Dietary Fiber 9g 32%
Total Sugars 4g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.08mg 0.08%
Calcium 300mg 25%
Iron 2mg 10%
Potassium 940mg 20%
* Percent Daily Values are based on a 2000 calorie diet.