Fresh Spring Avocado Risotto with Lime and Braised Balsamico
The versatility and ease of preparation has made risotto popular throughout the world. This is the creamiest veg risotto recipe ever. The addition of avocado adds a buttery creaminess that is perfectly offset by a pinch of salt and the fresh lime. The onions, braised in balsamic vinegar and sugar, add sweetness to an already delicious dish. Experiment with different varieties of avocado, such as the Fuerte, Nabal or Hass, which are three of the most popular varieties.
Cut the avocado in half and remove the pit. Scoop out the flesh into a bowl and mash it with a fork or spoon. Cut the onion in half and finely dice one half; cut the other half into four wedges. Peel and finely dice the garlic.
Zest a cleaned lime, setting the zest aside. Juice the lime, squeezing the juice over the mashed avocado. Finely grate the cheese.
Clip parsley tips and set aside for garnishing. Remove the remaining leaves from the stems and finely chop them.
Heat the oil in the pressure cooker and sauté the diced onions and the garlic at a medium temperature for 1 minute. Add in the arborio rice and fry for another minute.
Add the white wine and broth, deglazing the pot briefly. Close the pressure cooker and press Setting 2. Bring to a boil on the highest setting. As soon as the yellow ring appears, turn the heat down. When the green ring becomes visible, continue to cook for 5 minutes.
If you are not using a pressure cooker: On medium heat, add white wine, and then gradually add a half cup to cup of broth at a time, stirring until combined, until the liquid is evaporated. Continue to gradually add broth until risotto is cooked through, and creamy, approximately 15-20 minutes.
Meanwhile, heat sugar, water, oil and the dark balsamic vinegar in a pan. Season with salt and add in the onion wedges. Fry at medium heat until soft, approximately 4 minutes, stirring occasionally. Set aside for serving.
Open the pressure cooker according to instructions. Stir the arborio rice and allow to simmer without a lid, if necessary. Stir in the butter and the grated cheese.
Fold in the mashed avocado, parsley, and lime zest. Season with salt and pepper to taste.
Serve the avocado risotto in a soup bowl and garnish with the braised balsamico onions and parsley tips.
Ingredients for 2 servings:
- 1 cup Arborio rice
- 1 avocado
- 1 red onion
- 1 ½ cups vegetable stock
- 1 clove of garlic
- ½ cup grated Grana Padano
- 1 lime, zest and juice
- 1 bunch of parsley
- 1/3 cup white wine
- 2 cups broth
- 4 tbsp. olive oil
- 2 tbsp. water
- 1 tbsp. dark balsamic vinegar
- ½ tsp. salt
- 2 tbsp. sugar