Avocado risotto with edamame beans
Prep time: 5 (minutes)
Cook time: 35 (minutes)
Total time: 40 (minutes)
Serves: 2
Risotto
- 250g avocado pulp
- Half an onion, finely diced
- 1 clove garlic, grated
- 300g risotto rice
- 500ml vegetable stock
- 100ml extra dry vermouth or dry white wine
- Handful of Edamame beans (or frozen broad beans/peas)
- 50g Grana Padano (or other vegetarian Italian hard cheese)
- Salt and pepper to taste
- Juice of 1 Lemon
- Vegetable oil, for frying
- Knob of butter
Garnish
- Extra virgin olive oil
- Chopped Greek basil (or sweet basil)
- 1 avocado half
- 50g Grana Padano (or other vegetarian Italian hard cheese)
- Lemon wedge
- Fry the diced onions in a little vegetable oil for 10 minutes on a low heat until soft
- Meanwhile add the vegetable stock to a separate pan and gently heat
- Add the grated garlic to the onions and fry for 1 minute
- Add the risotto rice and a knob of butter and gently fry for 3 minutes until rice turns translucent
- Turn the head up to max and add the vermouth/wine and cook off for 1 minute
- Turn down heat to low and add the avocado pulp and mix in well
- Gradually add the vegetable stock, ladle by ladle until the rice is cooked to your liking
- Fold in the edamame beans, grated cheese, butter and lemon juice, leaving to sit covered for 5 minutes
- Slice the avocado half into a fan shape as shown and serve on top of plated risotto
- Sprinkle over some greek basil, grana padano and drizzle with a little extra virgin olive oil before serving
- Add some smoked bacon pieces at step 4 for an extra depth of flavour - for non-vegetarians of course.
- For an extra level of avocado flavour, add a drizzle of avocado oil as a garnish instead of extra virgin olive oil.
- Instead of the avocado fan, cut the avocado into small cubes and fold into risotto at stage 8 for additional texture.
- Like many risottos, this avocado version does not re-heat very well, so ensure everyone has seconds if necessary.
Vegetarian