Avocado and Walnut Risotto
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 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
- 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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Reviews
-
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
RECIPE SUBMITTED BY
velvetpurrs
United Kingdom