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
- PC - Saute onion and garlic. PC rice in broth for 5 mins HP, QR. Stir in remaining ingredients.
- 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.
- 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.
- Meanwhile, coarsely mash the avocado with a fork, along with the lime juice and salt and pepper.
- When the rice is cooked, add the edam, then the mashed avocado and chopped parsley, and mix until combined. Serve warm.