Creamy Avocado Walnut Risotto: A Vegetarian Delight

Avocado and Walnut Risotto Recipe

Overview:

This Avocado and Walnut Risotto is a delightful vegetarian dish that can easily be adapted to vegan. With its creamy texture and nutty flavor, it’s a comforting meal that pairs perfectly with a crisp mixed salad. This recipe is a variation on classic risottos, with the addition of avocado, which surprisingly complements the dish beautifully. Whether you’re a risotto enthusiast or looking to try something new, this recipe is sure to impress.

Nutritional Information:

• Calories: 531.6
• Fat: 33.3g
  • Saturated Fat: 7.7g
• Cholesterol: 18.9mg
• Sodium: 142mg
• Carbohydrates: 46.6g
  • Fiber: 8.1g
  • Sugar: 3g
• Protein: 9.4g

Ingredients:

• 1 tbsp extra virgin olive oil
• 25g butter
• 1 onion, chopped
• 3 garlic cloves, crushed
• 425g risotto rice
• 1 7/8 cups white wine
• 150g Parmesan cheese, grated
• 2 ripe avocados, diced
• 50g walnuts or pine nuts

Instructions:

1. Prepare Vegan Option: For a vegan version, omit the butter and double the amount of olive oil. Use a vegan seasoning like Parmazano instead of Parmesan cheese.

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2. Heat Olive Oil: In a large heavy-bottomed saucepan, heat the olive oil over medium heat.

3. Sauté Onion: Add the chopped onion to the saucepan and cook until translucent, ensuring it doesn’t crisp at the edges.

4. Prepare Stock: While the onion is cooking, bring the vegetable stock to a boil in another pan and keep it over low heat.

5. Add Garlic and Rice: Stir in the crushed garlic cloves and risotto rice, ensuring each grain is coated with oil. Cook for 2-3 minutes, stirring constantly.

6. Pour White Wine: Pour the white wine onto the rice and cook over moderate heat, stirring constantly until the liquid evaporates and the rice begins to absorb it.

7. Add Stock: Ladle enough vegetable stock into the saucepan to just cover the rice. Cook, stirring occasionally to prevent sticking.

8. Continue Cooking: Add more stock as needed and continue cooking for 20-25 minutes or until the rice is tender. If you run out of stock and the rice isn’t cooked, add boiling water instead.

9. Incorporate Ingredients: Just before the rice is ready, stir in the grated Parmesan cheese. Then gently mix in the diced avocados and walnuts or pine nuts.

10. Final Touch: Scatter any remaining Parmesan cheese over the risotto before serving.

Serving:

• Serve the Avocado and Walnut Risotto hot, garnished with fresh herbs if desired.
• Pair it with a crisp mixed salad for a complete meal.
• Enjoy the creamy texture and nutty flavor of this delicious risotto!

This recipe yields a satisfying meal that’s both easy to make and bursting with flavor. Whether you’re cooking for a weeknight dinner or entertaining guests, this Avocado and Walnut Risotto is sure to be a hit at the table.