Avocado and Walnut Risotto

Recipe by velvetpurrs
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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