Risotto is usually pretty creamy, but add an avocado and it becomes even creamier.
It’s AVOCADO week at www.wafresh.com.au, 99c AVOCADOS and all week we’ll be posting great AVOCADO ideas and recipes.
1 onion, diced
3 cloves garlic, minced
190g arborio rice
1lt vegetable stock
100g edam cheese, grated or diced
1tbsp lime juice
2tbsp fresh parsley, chopped
1. Heat the oil in a large frying pan, wok or risotto pan, and cook the onion and garlic over a medium-low heat for 5 minutes, until soft and translucent. Add the rice and cook for a further 2 minutes.
2. Add about 150ml of vegetable stock to the pan. Cook, stirring, until the liquid has nearly all been absorbed. Add more vegetable stock around 150ml at a time, again waiting for it to be mostly absorbed before adding more, and stirring regularly. Continue vegetable stock until the rice is cooked.
3. Meanwhile, coarsely mash the avocado with a fork, along with the lime juice and salt and pepper.
4. When the rice is cooked, add the edam, then the mashed avocado and chopped parsley, and mix until combined. Serve warm.
Avocado special ends 4am Friday 21st November 2014