AVOCADO AND WALNUT RISOTTO
Goes very well with a crisp mixed salad. Lovely vegetarian Risotto that can be adapted to vegan without much difficulty. Very easy and simple to make. Variation on other Risottos I've made in the past, wasn't sure if avocado would work, but it goes very well.
Provided by velvetpurrs
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 531.6, Fat 33.3, SaturatedFat 7.7, Cholesterol 18.9, Sodium 142, Carbohydrate 46.6, Fiber 8.1, Sugar 3, Protein 9.4
WALNUT RISOTTO WITH ROASTED ASPARAGUS
Provided by Edwin Goto
Categories Wine Nut Rice Vegetable Appetizer Low Fat Dinner Parmesan Walnut Asparagus White Wine Spring Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 9
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.
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