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Avocado risotto

Ingredients

– 1tbsp oil
– 1 onion, diced
– 3 cloves garlic, minced
– 190g arborio rice
– 1 vegetable stock cube
– ~1l hot water
– 200g Justavo’s Avocado Pulp
– 1tbsp lime juice
– Salt
– Black pepper
– 100g edam cheese, grated or diced
– 2tbsp fresh parsley, chopped

Directions

  1. 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.
  2. Add the rice and cook for a further 2 minutes.
  3. Mix the stock cube with about 150ml hot water, and add to the pan.
  4. Cook, stirring, until the liquid has nearly all been absorbed.
  5. Add more hot water around 150ml at a time, again waiting for it to be mostly absorbed before adding more, and stirring regularly.
  6. Continue adding water until the rice is cooked – I ended up using just over a litre, but you might need slightly more or less.
  7. Meanwhile, mash the avocado pulp, along with the lime juice and salt and pepper.
  8. When the rice is cooked, add the edam, then the mashed avocado and chopped parsley, and mix until combined.
  9. Serve warm.

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