Ingredients for Avocado And Walnut Risotto
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Butter (or vegan butter)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 1/2 cups Risotto Rice (Arborio)
- 4-5 cups hot Vegetable Stock (broth)
- 1/2 cup dry White Wine (optional)
- 1/2 cup grated Parmesan Cheese (or nutritional yeast)
- 2 ripe Avocados, mashed
- 1/2 cup Walnuts, toasted and chopped
- 1/4 cup fresh Parsley, chopped (for garnish)
- Salt to taste
- Freshly ground Black Pepper to taste
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How to Make Avocado And Walnut Risotto
- Toast the walnuts in a dry skillet over medium heat until fragrant and lightly browned. Set aside.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the Arborio rice and stir for 1-2 minutes until the grains are lightly toasted.
- Pour in the white wine (if using) and let it absorb completely.
- Begin adding the hot vegetable broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 20-25 minutes.
- Stir in the mashed avocado, Parmesan cheese (or nutritional yeast), and butter (or vegan butter). Season with salt and pepper to taste.
- Remove from heat and stir in the toasted walnuts and fresh parsley.
- Serve immediately and enjoy your delicious Avocado & Walnut Risotto!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
38g
Carbs
15g
