With today being Cinco de Mayo and all, this seems like a good time to post an avocado recipe. I’d love to pretend that it was deliberate but in reality, we don’t celebrate it here in the UK so it’s actually just a lucky coincidence… but nobody needs to know that.
Anyway, who loves avocados as much as I do? I don’t buy them often because they’re pretty expensive here (cheap avocados are yet another reason why I must move to California… in fact, one of the main reasons to be honest), but when I do buy them I usually go mad and get about six, and eat nothing else for a week. Often the temptation to just slather some on toast with s+p is too strong, so I don’t make anything particularly exciting, but this time I forced myself to be a little more creative – hence, avocado risotto. And boyyyy was I glad I did.
Risotto is usually pretty creamy, but add an avocado and it becomes eeeeven creamier. It’s quite mild-tasting, but if you love avocados like I do, you’ll appreciate that the avocado flavour is allowed to shine through – any other flavours that were too strong would just get in the way. I used mild edam cheese for this reason, but if you’d prefer to use something a bit stronger like cheddar, just use a little less. Personally I tend to use whatever ingredients I already have in the fridge so that I don’t have to leave the house, so I won’t judge if you want to switch it up a bit.
For goodness’ sake, go and buy some avocados.
- 1tbsp oil
- 1 onion, diced
- 3 cloves garlic, minced
- 190g arborio rice
- 1 vegetable stock cube
- ~1l hot water
- 2 avocados
- 1tbsp lime juice
- Black pepper
- 100g edam cheese, grated or diced
- 2tbsp fresh parsley, chopped
- 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.
- Mix the stock cube with about 150ml hot water, and add to the pan. Cook, stirring, until the liquid has nearly all been absorbed. Add more hot water around 150ml at a time, again waiting for it to be mostly absorbed before adding more, and stirring regularly. Continue adding water until the rice is cooked – I ended up using just over a litre, but you might need slightly more or less.
- Meanwhile, coarsely mash the avocado with a fork, along with the lime juice and salt and pepper.
- When the rice is cooked, add the edam, then the mashed avocado and chopped parsley, and mix until combined. Serve warm.