Avocado risotto

It's avocado time! Make the most of this year's avocado season with this creamy, low-fat risotto.

Serves: 4


2 large finely chopped shallots or brown onion
2 tablespoons avocado oil
1 ½ cups (340g) arborio rice
½ cup (125ml) dry white wine
Pinch of sea salt
4 cups (1 litre) chicken or vegetable stock
60g (2/3 cup) Parmesan shavings
1 ½, diced avocados
1 tablespoon chopped fresh thyme
Freshly ground black pepper


Sauté the onion in avocado oil over medium heat until tender (about 3 minutes). Stir in the rice and sauté, stirring constantly, until the rice looks translucent. This should take about 2 minutes. Add the wine and cook until evaporated. Season with salt and add one cup of the warm stock. Cook, stirring constantly, until the stock is absorbed.

Continue cooking for around 15 minutes, adding the rest of the stock, one cup at a time, until the rice is done. 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 and chopped herbs, and season to taste with pepper, and serve in warm bowls.

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