METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Creamy Avocado Risotto with Shrimp and Mushroom
2021-02-24
https://www.metro.ca/userfiles/image/recipes/risotto-cremeux-avocat-crevettes-champignons-11508.jpg
PT10M
PT30M
PT40M
In a large sauté pan, add 1 tablespoon (15 ml) of olive oil, along with the mushrooms and sauté over medium-high heat until they are softened and golden, 3-4 minutes. Season with salt and pepper, remove onto a plate and set aside.Add remaining olive oil to pan along with the shrimp. Season with salt, pepper, and red pepper flakes. Stir and cook for approx. 1 1/2 min on each side then remove and set aside.Turn heat down to medium. Melt butter in pan, add shallot and garlic and sauté until shallot is softened and translucent (about 2 minutes).Stir in the wine, scraping the bottom of pan to release any brown bits. Bring to simmer and cook for 2 minutes until slightly reduced.Add rice and stir for 30 seconds.Stir in 2/3 of the chicken broth. Bring to a simmer and adjust heat to maintain a gentle simmer. Simmer for 5 minutes. Stir, then simmer for a further 2 minutes until broth is mostly absorbed and rice is visible on the surface.Add remaining broth and milk. Simmer for another 5 minutes stirring every minute. Risotto should be soupy, and rice still not fully cooked through.Add Parmesan cheese and avocado then stir vigorously for 10 seconds.Stir in the shrimp and mushrooms, gently simmer until they are heated through and risotto is at your preferred consistency remembering it will thicken off the heat.Serve immediately thinning out with hot broth or water as needed. Garnish with parmesan and parsley if desired.
4
Metro
3
4
5
3
1 1/2 tablespoons (23 ml) unsalted butter
1 cup (250 ml) whole milk, room temperature
2 tablespoons (30 ml) olive oil
1 pkg (227 g) sliced mushrooms
1 pkg (340 g) Irresistibles Black Tiger Shrimp
To taste salt and pepper
1/4 teaspoon (2 ml) chili flakes
1 shallot, peeled and finely chopped
2 clove of garlic, peeled and minced
1/3 cup (80 ml) white wine
1 1/2 cups (375 ml) Arborio rice (rice for risotto)
1 avocado, pitted, peeled and chopped
3 cups (750 ml) vegetable or chicken broth, room temperature
1/3 cup (80 ml) grated Parmesan cheese
Garnish finely chopped parsley
Creamy Avocado Risotto with Shrimp and Mushroom
4
Main course
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
1 1/2 tablespoons
(23 ml)unsalted butter
-
1 cup
(250 ml)whole milk, room temperature
-
2 tablespoons
(30 ml)olive oil
-
1 pkg
(227 g)sliced mushrooms
-
1 pkg
(340 g)Irresistibles Black Tiger Shrimp
-
To taste
salt and pepper
-
1/4 teaspoon
(2 ml)chili flakes
-
1
shallot, peeled and finely chopped
-
2
clove of garlic, peeled and minced
-
1/3 cup
(80 ml)white wine
-
1 1/2 cups
(375 ml)Arborio rice (rice for risotto)
-
1
avocado, pitted, peeled and chopped
-
3 cups
(750 ml)vegetable or chicken broth, room temperature
-
1/3 cup
(80 ml)grated Parmesan cheese
-
Garnish
finely chopped parsley
Preparation
In a large sauté pan, add 1 tablespoon (15 ml) of olive oil, along with the mushrooms and sauté over medium-high heat until they are softened and golden, 3-4 minutes. Season with salt and pepper, remove onto a plate and set aside.
Add remaining olive oil to pan along with the shrimp. Season with salt, pepper, and red pepper flakes. Stir and cook for approx. 1 1/2 min on each side then remove and set aside.
Turn heat down to medium. Melt butter in pan, add shallot and garlic and sauté until shallot is softened and translucent (about 2 minutes).
Stir in the wine, scraping the bottom of pan to release any brown bits. Bring to simmer and cook for 2 minutes until slightly reduced.
Add rice and stir for 30 seconds.
Stir in 2/3 of the chicken broth. Bring to a simmer and adjust heat to maintain a gentle simmer. Simmer for 5 minutes. Stir, then simmer for a further 2 minutes until broth is mostly absorbed and rice is visible on the surface.
Add remaining broth and milk. Simmer for another 5 minutes stirring every minute. Risotto should be soupy, and rice still not fully cooked through.
Add Parmesan cheese and avocado then stir vigorously for 10 seconds.
Stir in the shrimp and mushrooms, gently simmer until they are heated through and risotto is at your preferred consistency remembering it will thicken off the heat.
Serve immediately thinning out with hot broth or water as needed. Garnish with parmesan and parsley if desired.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
