Avocado Shrimp Risotto

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Last Updated on November 17, 2020 by Lisa Johnson

This is another one of princess Cassi’s favorite meals, so I had to make this Avocado Shrimp Risotto one more time before she left for college. It is so delicious, I really didn’t mind at all.

The avocado takes the place of the butter, and adds some good fats to make it a bit healthier than traditional risotto. You do still have to stand at the stove stirring forever and a day, but this Avocado Shrimp Risotto really is worth it….I promise!

How to make Avocado Shrimp Risotto

Heat seafood stock over low heat in a small sauce pan.

Heat olive oil in a large pan or Dutch oven over medium-low heat. Add the chopped onions and cook until translucent, about 5 minutes.

Add the rice, and cook while stirring until almost all of the oil is absorbed. Stir in the wine, and cook until almost completely absorbed by the rice.

Add the hot seafood stock one cup at a time and stir until almost all of the liquid has been absorbed.

Continue adding the stock until the rice is tender and creamy. You may need to add additional stock or water if it is not tender by the time you run out. If you cook at too high a heat, the rice will not absorb the liquid correctly.

Stir in the garlic, chili powder, and shrimp. Cook until the shrimp are no longer pink.

Add the avocado and cook until heated through.

Stir in the Parmesan cheese, salt and pepper.

Serve with additional Parmesan and chopped parsley.

This meal is perfect for a family dinner or even a special occasion with guests. It is sure to impress!

More delicious avocado recipes:

• Healthy Tuna Stuffed Avocado
• Avocado Ranch Dressing
• Guacamole Linguine – with chicken
• Guacamole Recipe
• Dark Fudgy Brownies with Avocado

Cassi’s friend Kyla flew up from Florida to drive down with all of Cassi’s stuff. Unfortunately, none of us noticed the snow and ice storm that covered the center of the country…..BEFORE they left.

So their adventure has some added hotel stays and white knuckle driving in the snow!! A lot of texting the latest from the Weather Channel so they knew what the conditions were going to be as they moved further south. Luckily Cassi was raised in Iowa and learned to drive in the snow. 🙂  I am still worried, but I have faith in her…..she’s a smart kid!!

I found the original recipe for Avocado and Shrimp Risotto a few years ago in The 10 Things You Need to Eat cookbook by Dave Lieberman and Anahad O’Connor, and we have made it several times…we love it!!

A few changes have been made over the years because that’s just how I roll, and sometimes I don’t have the ingredients on hand. I have made this with vegetable stock and chicken stock when seafood stock was not available. I just found Swanson’s Seafood Stock and it is awesome! It smells like you are cooking seaweed, but it gives this dish so much more flavor than the previous stock that I used!

The past week has been quite chaotic and emotional with Alex and Cassi both moving out, but that is just how life is sometimes.

Enjoy!!

Avocado Shrimp Risotto

This Avocado Shrimp Risotto is perfect for a family dinner or even a special occasion with guests.  It is sure to impress!

5 from 1 vote

Print Rate

Course: Main Course

Cuisine: Italian

Keyword: healthy risotto recipe, avocado and shrimp

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 Servings

Calories: 641kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• 1 quart seafood stock can substitute vegetable stock
• 3 Tablespoons olive oil
• ¼ cup chopped yellow onion
• 1 cup risotto rice Arborio
• ½ cup dry white wine
• 2 cloves fresh garlic pressed
• ¼ teaspoon chili powder add more if you like more heat
• ¾ pound fresh shrimp – medium size peeled, cleaned, deveined
• 2 large avocados peeled, pitted, and mashed
• ½ cup finely grated Parmesan cheese plus more for garnish
• sea salt & fresh ground pepper
• 2 Tablespoons Italian parsley chopped (for garnish)

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Instructions

• Heat seafood stock over low heat in a small sauce pan.
• Heat olive oil in a large pan or Dutch oven over medium-low heat. Add the chopped onions and cook until translucent, about 5 minutes.
• Add the rice, and cook while stirring until almost all of the oil is absorbed. Stir in the wine, and cook until almost completely absorbed by the rice.
• Add the hot seafood stock one cup at a time and stir until almost all of the liquid has been absorbed.
• Continue adding the stock until the rice is tender and creamy. You may need to add additional stock or water if it is not tender by the time you run out. If you cook at too high a heat, the rice will not absorb the liquid correctly.
• Stir in the garlic, chili powder, and shrimp. Cook until the shrimp are no longer pink.
• Add the avocado and cook until heated through.
• Stir in the Parmesan cheese, salt and pepper.
• Serve with additional Parmesan and chopped parsley.

Notes

Adjust the amount of chili powder based on your family’s tastes.

Nutrition

Calories: 641kcal | Carbohydrates: 52g | Protein: 32g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 225mg | Sodium: 1615mg | Potassium: 860mg | Fiber: 8g | Sugar: 2g | Vitamin A: 423IU | Vitamin C: 17mg | Calcium: 353mg | Iron: 5mg