Pour chicken broth into a medium saucepan and bring to a simmer. Adjust heat as needed to maintain simmer.
In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add onions and 2 tablespoons garlic; sauté for 5 to 7 minutes until onions are tender. Add rice and stir; cook for another 2 to 3 minutes.
Add 1 cup of hot chicken broth and cook until almost all liquid is absorbed, stirring frequently. Continue adding 1/2 cup of broth at a time until all broth is used and is cooked and has a creamy consistency.
In a small bowl, mash one avocado until smooth. Fold in lemon juice, salt and pepper. Dice the other avocado and set aside.
When rice is fully cooked, fold in mashed avocado mixture, parmesan cheese, and parsley until well combined. Cover and set aside.
In another large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add shrimp and cook for 3 to 4 minutes until shrimp is fully cooked.
Fold in the shrimp and diced avocados into the risotto. Garnish with red pepper flakes.
Ingredients
4 cups chicken broth
2 tbsp oil, olive
1 1/3 cup yellow onion, small dice
3 tbsp garlic, minced
1 cup rice, arborio
2 ea. Avocados From Mexico™, halved, pitted & peeled
