Recipe by velvetpurrs
Goes very well with a crisp mixed salad. Lovely vegetarian Risotto that can be adapted to vegan without much difficulty. Very easy and simple to make. Variation on other Risottos I've made in the past, wasn't sure if avocado would work, but it goes very well.
Top Review by barbie66
Wow. First I need to thank you -- this was the first time that I have cooked with the arborio rice. Your instructions were perfect. Initially, I thought that the amount of liquid would be too much (having only cooked with rice in the past). But I followed exactly, and the risotto was perfect. I can't believe that no one has posted a review yet! People out there, you need to try this -- great flavor, and very different without being too funky. Thank you VP. --Marla in Scottsdale
- 1 tablespoon extra virgin olive oil
- 25 g butter
- 1 large chopped onion
- 3 cloves crushed garlic
- 425 g risotto rice
- 1 7⁄8 liters vegetable stock
- 150 ml white wine
- 25 g grated parmesan cheese
- 2 ripe avocados
- 50 g chopped walnuts (, can substitue pine nuts)
Directions See How It's Made
- Vegan: omit butter (double the olive oil) and use a vegan seasoning like Parmazano instead of the cheese.
- Use a large heavy bottomed saucepan for this.
- Heat the olive oil and fry the chopped onion over a medium heat until it goes transparent.
- You don't want it to crisp at the edges if you can help it.
- While the onion cooks, bring the vegetable stock to the boil in another pan and leave over a low heat.
- Add the crushed garlic cloves and the risotto rice and stir constantly for 2-3 minutes or until each rice grain has been coated with oil.
- Beware of sticking- do NOT stop stirring!
- Pour the white wine onto the rice, and cook over a moderate heat, stirring constantly again- the liquid will evaporate and the rice will begin to soak up the rest.
- Once the wine has evaporated, ladle enough stock into the pan to just cover the rice, and cook, stirring occasionally to prevent sticking.
- Add more stock as before, and continue for 20-25 minutes until the rice is tender.
- Note: If you find you use all the stock and the rice is not yet cooked, add boiling water where you would have used stock.
- Just before the rice is ready, stir in the Parmesan, and then gently mix in the avocados and walnuts or pine nuts.
- Scatter over any remaining Parmesan, and serve!