Avocado Risotto 

Rating: (13 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Avocados are full of good fats, so try this Avocado Risotto for a meal your heart will thank you for.

Ingredients:

4 cup chicken stock, reduced-salt

1 small onion, chopped

1 Tbsp olive oil

1 1/2 cup arborio rice

1/2 cup dry white wine

4 Tbsp parmesan cheese, shaved

1 1/2 avocados (for salsa)

1 Tbsp parsley, chopped (for salsa)

1 Tbsp basil, chopped (for salsa)

1 Tbsp coriander, chopped (for salsa)

3 small Roma tomatoes (for salsa)

1 spring onions, chopped (for salsa)

1 1/2 Tbsp lime juice (for salsa)

1 pinch of black pepper, to taste

Directions:

To make the salsa: Dice the avocados and tomatoes into small pieces. Place in a bowl with the spring onions and lime juice. Combine gently with a large spoon and set aside.

For the risotto: Bring the stock to the boil, then reduce heat to very low to keep it warm.

In a saucepan with a heavy base, sauté the onion in olive oil over medium heat until tender, about three minutes.

Stir in the rice and sauté, stirring constantly, until the rice looks translucent, about 2 minutes.

Add the wine and cook until evaporated.

Season with 2 teaspoons salt and add 1 cup of the warm stock.

Cook, stirring slowly with a wooden spoon, until the stock is absorbed.

Continue cooking, adding stock 1 cup at a time, until the rice is done, about 15 minutes.

When ready, risotto rice should be moist and creamy and the rice al dente (each grain tender on the surface and slightly firm inside).

Gently fold in Parmesan cheese, avocado salsa and most of the chopped herbs, and season to taste.

Serve in warmed bowls, and sprinkle with the reserved fresh herbs.

Author:

Fresh Finesse

Member Comments: (2)

By: emmajane76 - 2010-11-14
made with vegi stock & lemon instead - it was really great - no additions needed.

By: jono7sam - 2010-10-18
This is such a fresh, summery risotto. Beautiful flavours.