Avocado risotto

Avocado risotto

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.

Avocado risotto

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.

Avocado risotto

For goodness’ sake, go and buy some avocados.

Avocado risotto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main meal
Serves: 3
Ingredients
  • 1tbsp oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 190g arborio rice
  • 1 vegetable stock cube
  • ~1l hot water
  • 2 avocados
  • 1tbsp lime juice
  • Salt
  • Black pepper
  • 100g edam cheese, grated or diced
  • 2tbsp fresh parsley, chopped
Instructions
  1. 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.
  2. 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.
  3. Meanwhile, coarsely mash the avocado with a fork, along with the lime juice and salt and pepper.
  4. When the rice is cooked, add the edam, then the mashed avocado and chopped parsley, and mix until combined. Serve warm.

Comments

  1. says

    As an avocado fanatic, I wholeheartedly endorse this recipe =D. Strangely enough, I’ve never made risotto with avocado (though I’ve eaten it in restaurants)… This looks and sounds fantastic, though!

  2. says

    i looooove avocado!! i usually give into the same temptation and just eat them on toast with lemon juice. maybe next time i’ll branch out like you and try this because it looks amazing!

  3. Sam says

    Oh. *wipes chin*
    Ehem, i’ve never had risotto with avocado before, but wow, that looks great. Will definitely try it out sometime.

    [Also, congrats on the new site. Have you tested it on a tablet? It's looking a bit wonky on my iPad, there's this gap on top and your photo and the twitter/facebook/etc links end up at the bottom of the page. Otherwise it's looking good, I love that you've kept the colour scheme ♥]

    • becca@amuse-your-bouche.com says

      Ooh actually I don’t have a tablet, thanks for letting me know about that. I’ll see if I can figure out how to fix it! :S

  4. says

    I just stumbled across your blog via a pin on Pinterest about bounce rates, clicked on your About page, went ‘Ooh, she’s British!’, then got distracted by a picture of this recipe. I am another avocado fan, and I can’t believe I’ve never thought to put avocado in risotto!

    Oh, and I am also a big fan of bad puns, so I wholeheartedly approve of your blog’s name. :D

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