Ingredients:
1 tablespoon extra virgin olive oil
25 g butter
1 large chopped onions
3 cloves crushed garlic
425 g risotto rice
1 7/8 liters vegetable stock
150 ml white wine
25 g grated parmesan cheese
2 ripe avocados
50 g chopped walnuts ( , can substitue pine nuts)
Directions:
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!
Servings: 4-6
Time preparation: 20 min.
Time total: 55 min.