Prawn, fennel and avocado risotto recipe | Woolworths TASTE

Ingredients

• 1 fennel bulb, finely chopped
• 1 large, ripe Hass avocado
• 2 T lemon juice
• Sea salt and freshly ground black pepper, to taste
• 2 T olive oil
• 300 g risotto rice
• 1⁄2 cup dry white wine
• 4 cups fish or vegetable stock (or a mixture), warmed
• 200 g Woolworths frozen prawns, cooked, peeled and at room temperature
• 2 T fennel fronds, chopped