Avocado Risotto

Avocado Risotto
Avocado Risotto 

Avocado Risotto


4 cups (1 litre) chicken or vegetable stock

1 small onion, finely chopped

2 tablespoons olive oil

1 1/2 cups (340g) Arborio (risotto) rice

1/2 cup (125ml) dry white wine


60g (2/3 cup) grated Parmesan cheese

Avocado Salsa (recipe follows)

1 tablespoon chopped parsley, basil or fresh coriander

White pepper

1/2 avocado, cut into 8 slices

Avocado Salsa:

1 1/2 avocados

3 small roma or vine ripened tomatoes, seeded and diced

1 shallot/spring onion, chopped

1 1/2 tablespoons fresh lime juice


To make the salsa, chop avocados into small dice and place in a bowl with the other ingredients. Combine gently with a large spoon and set aside.

Bring the stock to the boil, then reduce heat to very low to keep it warm.

In a saucepan with a heavy base, sauté the onion in olive oil over medium heat until tender, about 3 minutes.

Stir in the rice and sauté, stirring constantly, until the rice looks translucent, about 2 minutes.

Add the wine and cook until evaporated.

Season with 2 teaspoons salt and add 1 cup of the warm stock.

Cook, stirring slowly with a wooden spoon, until the stock is absorbed.

Continue cooking, adding stock 1 cup at a time, until the rice is done, about 15 minutes.

When ready, risotto rice should be moist and creamy and the rice al dente (each grain tender on the surface and slightly firm inside).

Gently fold in Parmesan cheese, Avocado Salsa and chopped herbs, and season to taste with pepper, and additional salt if needed.

Serve into warmed bowls, and top each with 2 slices of avocado and a sprig of fresh herbs.