Avocado And Walnut Risotto Recipes

AVOCADO AND WALNUT RISOTTO

Steps:

• 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!

AVOCADO, LETTUCE AND WALNUT SALAD WITH HONEY DRESSING

Steps:

• Chop lettuce into not big pieces.
• Chop onion into very small pieces.
• Combine onion with vinegar, salt, ground black pepper, and honey.
• Add vegetable oil, stir thoroughly.
• Peel 2 avocados and cut into thin pieces, baste with lemon juice.
• Put lettuce into a salad bowl, then put avocado.
• Pour the honey dressing.
• Sprinkle with walnuts.

WALNUT RISOTTO WITH ROASTED ASPARAGUS

Steps:

• Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
• Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
• Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.