Avocado And Walnut Risotto

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 25 g butter
• 1 large chopped onion
• 3 cloves crushed garlic
• 425 g risotto rice
• 1 7/8 liters vegetable stock
• 150 ml wine
• 25 g grated parmesan cheese
• 2 ripe avocados
• 50 g chopped walnuts (, can substitue pine nuts)

Recipe

• 1 vegan: omit butter (double the olive oil) and use a vegan seasoning like parmazano instead of the cheese.
• 2 use a large heavy bottomed saucepan for this.
• 3 heat the olive oil and fry the chopped onion over a medium heat until it goes transparent.
• 4 you don't want it to crisp at the edges if you can help it.
• 5 while the onion cooks, bring the vegetable stock to the boil in another pan and leave over a low heat.
• 6 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.
• 7 beware of sticking- do not stop stirring!
• 8 pour the 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.
• 9 once the wine has evaporated, ladle enough stock into the pan to just cover the rice, and cook, stirring occasionally to prevent sticking.
• 10 add more stock as before, and continue for 20-25 minutes until the rice is tender.
• 11 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.
• 12 just before the rice is ready, stir in the parmesan, and then gently mix in the avocados and walnuts or pine nuts.
• 13 scatter over any remaining parmesan, and serve!