In a large pot, bring the broth to a boil and add the quinoa. Reduce the heat and simmer for 12 minutes or until fluffy. Drain and cool.

To make the risotto, in a large frying pan, heat the butter and oil. Add the onion and bacon and cook over low heat until the onion becomes translucent, about 5 minutes. Add the wine and cream and bring to a boil. Add the cooked quinoa, cover, reduce the heat, and simmer until thick and creamy. Season with salt and pepper. Add the avocado cubes, basil, and cheese. Turn off the heat and keep warm.

Dip the prawns in the beaten egg and then dust with the panko. In a large pan, heat the oil over medium heat until it reaches 180°C. Adjust the heat to maintain the temperature. Fry the prawns until golden brown, about 5 minutes. Drain on paper towels.

Serve the quinoa risotto in deep, wide plates, topped with the fried prawns and garnished with the cubed avocado and basil leaves.


  • Risotto
  • 2l seafood stock
  • 500g quinoa, rinsed and drained
  • 60g unsalted butter
  • 30ml olive oil
  • 1 medium onion, finely chopped
  • 7 slices bacon, finely chopped
  • 250ml white wine
  • 250ml double cream
  • Salt and pepper
  • 1 avocado, pitted, peeled, and cubed
  • 2 tablespoons finely chopped basil leaves
  • 80g grated parmesan cheese
  • Prawns
  • 250g large prawns, peeled
  • 2 large eggs, lightly beaten
  • 100 g panko breadcrumbs
  • Oil for frying
  • ½ avocado, pitted, peeled, and cubed for garnish
  • Basil leaves for garnish

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