Avocado Risotto

3 servings as a side; 35 mins

300 calories/serving

1/2 tbsp oil

3/4 onion, diced

2 cloves garlic, minced

1/2 cup arborio rice

2-3 cups vegetable broth (1.25 cup for PC)

1 avocado

2 tsp lime juice

Salt

Black pepper

1/2 cup edam cheese, grated or diced (gouda or fontina)

1 tbsp fresh parsley, chopped

  1. PC - Saute onion and garlic. PC rice in broth for 5 mins HP, QR. Stir in remaining ingredients.
  2. Heat the oil in a large frying pan, wok or risotto pan, and cook the onion and garlic over a medium-low heat for 5 minutes, until soft and translucent. Add the rice and cook for a further 2 minutes.
  3. Mix the stock cube with some hot water, and add to the pan. Cook, stirring, until the liquid has nearly all been absorbed. Add more hot water at a time, again waiting for it to be mostly absorbed before adding more, and stirring regularly. Continue adding water until the rice is cooked – I ended up using just over a litre, but you might need slightly more or less.
  4. Meanwhile, coarsely mash the avocado with a fork, along with the lime juice and salt and pepper.
  5. When the rice is cooked, add the edam, then the mashed avocado and chopped parsley, and mix until combined. Serve warm.

http://www.amuse-your-bouche.com/avocado-risotto/