Best Avocado And Walnut Risotto Recipes

AVOCADO AND WALNUT RISOTTO

Steps:

• Vegan: omit butter (double the olive oil) and use a vegan seasoning like Parmazano instead of the cheese.
• Use a large heavy bottomed saucepan for this.
• Heat the olive oil and fry the chopped onion over a medium heat until it goes transparent.
• You don't want it to crisp at the edges if you can help it.
• While the onion cooks, bring the vegetable stock to the boil in another pan and leave over a low heat.
• Add the crushed garlic cloves and the risotto rice and stir constantly for 2-3 minutes or until each rice grain has been coated with oil.
• Beware of sticking- do NOT stop stirring!
• Pour the white wine onto the rice, and cook over a moderate heat, stirring constantly again- the liquid will evaporate and the rice will begin to soak up the rest.
• Once the wine has evaporated, ladle enough stock into the pan to just cover the rice, and cook, stirring occasionally to prevent sticking.
• Add more stock as before, and continue for 20-25 minutes until the rice is tender.
• Note: If you find you use all the stock and the rice is not yet cooked, add boiling water where you would have used stock.
• Just before the rice is ready, stir in the Parmesan, and then gently mix in the avocados and walnuts or pine nuts.
• Scatter over any remaining Parmesan, and serve!

PESTO WALNUT RISOTTO

Steps:

• Heat the oil in a heavy saucepan. Add the onion and cook over low heat until soft, about 3 minutes. Add the rice and cook, stirring, another 3 minutes.
• Meanwhile, bring the stock to a boil in another saucepan. Reduce the heat and keep it at a simmer.
• Slowly add 1 cup of the hot stock to the rice, stirring constantly. Continue to stir, allowing the rice to simmer. When the stock has been absorbed, add 1/2 cup and allow it to simmer, stirring well until it has been absorbed. Continue adding the broth 1/2 cup at a time, stirring constantly, until almost all the broth has been added.
• Add the pesto and continue cooking, adding the remaining broth in 1/4 cup amounts, stirring constantly, until the rice is slightly creamy and tender. Altogether, the rice should cook for about 25 to 30 minutes. When all the broth has been absorbed, stir in the Parmesan, walnuts, and black pepper. Serve immediatlely. Enjoy!
• Note:.
• You may substitute parsley pesto or some other pesto for the basil for a nice variation.

WALNUT RISOTTO WITH ROASTED ASPARAGUS

Steps:

• Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
• Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
• Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.