Avocado and Prawn Risotto

Serves 4

1.25L (5 cups) gluten-free vegetable stock
25g unsalted butter
1 tbs olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 cups (440g) arborio rice
2/3 cup (165ml) dry white wine
500g green prawn meat, roughly chopped
1 cup (80g) grated parmesan, plus extra to serve
2 avocados
Juice of 1 lemon1/4 cup roughly chopped chives
1. Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer.

2. Meanwhile, heat the butter and olive oil in a deep frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes until softened, but not coloured. Stir in the garlic, then add the rice and cook, stirring, for 1 minute to coat the grains. Add the wine and allow the liquid to evaporate. Add the stock, a ladleful at a time, stirring occasionally, allowing each ladleful to be absorbed before adding the next. Continue until you have one ladleful of stock left - this should take about 20 minutes. Add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through. Stir in the parmesan, then cover and remove from the heat.

3. Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto. Serve in bowls topped with extra parmesan and chopped chives.

(Recipe courtesy of delicious. - October 2005)

Pea and Sausage Risotto

Serves 4

4 Italian sausages
olive oil cooking spray
1 brown onion, finely chopped
2 cups arborio rice
1/2 cup white wine
1/2 cup tomato sauce
4 1/2 cups vegetable stock
1 1/2 cups frozen peas
1/3 cup flat-leaf parsley leaves, roughly chopped
1/4 cup grated parmesan cheese

1. Preheat oven to 180°C. Heat a saucepan over medium heat. Spray sausages with oil and cook, turning occasionally, for 6 to 7 minutes or until cooked through. Transfer to a plate. Cover to keep warm.

2. Add onion to saucepan. Cook, stirring, for 2 minutes or until onion is soft. Add rice. Stir to coat. Whisk wine, tomato sauce and stock in a jug. Add to pan. Cover. Bring to the boil. Transfer to an ovenproof dish. Bake, covered, for 25 minutes.

3. Remove cover. Stir in peas. Cover and bake for 5 minutes or until peas are tender. Remove from oven. Stir in parsley and salt and pepper. Slice sausages. Stir through risotto. Spoon onto plates. Sprinkle with parmesan. Serve.

(Recipe courtesy of Super Food Ideas - July 2005)