Avocado risotto is a delicious, light, and unique main dish: a simple and exquisite preparation that is tasty and delicate. To make this dish, I chose to use a Sicilian avocado. I rarely find it at the supermarket, but when it’s there, I take advantage of it because it is much more flavorful and sustainable than the imported ones. If you are among those who appreciate this fruit (because I know not everyone does), I recommend trying avocado risotto!
Don’t miss out
- Difficulty: Easy
- Cost: Economic
- Preparation time: 25 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz Vialone Nano rice
- 1 ripe Sicilian avocado
- 2 tbsp extra virgin olive oil (+ 2 tsp for the avocado)
- 2 cups water
- 1 tsp homemade vegetable bouillon
- to taste grated Parmesan cheese
- 1/2 onion
Tools
- 1 Cutting Board
- 1 Knife kitchen
- 1 High-sided saucepan
- 1 Chopper
Steps
For this risotto, I did not use broth but simply water with a teaspoon of homemade vegetable bouillon because I find that broth, even if it’s vegetable, overwhelms the taste of avocado.
Wash the avocado, dry it, cut it in half, and remove the peel. Cut one half into small cubes and season with a teaspoon of oil, a pinch of salt, and set aside. Roughly chop the other half, transfer to the blender, and blend to make a cream with a teaspoon of oil and a little water. Peel and thinly slice the onion. In a saucepan, heat the oil and let the onion soften. Add the rice and toast it, then add the teaspoon of homemade vegetable bouillon and water gradually, stirring occasionally. A couple of minutes before the end of cooking, add the avocado cream to the rice and stir, then remove from the heat, add the avocado cubes, stir gently to avoid breaking them, and mix with the grated Parmesan cheese. Serve garnished with a little more Parmesan.
