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[Barkisland]

I have a very nice, foolproof recipe, posted below, for Avocado Risotto, which is my 'party piece' for visiting veggies. It has a lovely texture and non veggies seem happy to eat it too. It needs no accompaniments, and looks pretty.

 

Avocado Risotto

 

Serves 2

 

3oz butter

1 chopped onion

2oz wild rice

4oz brown rice

3/4 pint boiling vegetable stock

2oz walnut pieces

1 sliced avocado

2 tablespoons chopped basil

salt & black pepper

3 tablespoons parmesan shavings

sprigs of basil to garnish.

 

Cook the wild rice in boiling water for 20 minutes, until tender.

 

Melt 2oz butter in a saucepan and add the onion to soften. Add brown rice and stir until coated.

 

Pour the boiling vegetable stock into the pan, season with salt if you wish. Stir continuously until the liquid is absorbed and the rice is tender.

 

Stir in the remaining ounce of butter, parmesan, walnuts and gently add the avocado.

Cook for two more minutes.

 

Remove from heat and stir in drained wild rice, chopped basil and ground black pepper

Serve garnished with basil sprig.

[Lesley]

I've split this from the Veggie Meal thread as it's good to give recipes their own threads - and makes it easier for anyone using the Search facilty at a later date.....

 

It sounds delicious - I'll have to give it a go tomorrow.

[Barkisland]

Thank you Lesley. I hope you like it

[Lesley]

I did!

 

I made it for my lunch! - I added the cubed avocado right at the end as I didn't want it to turn to mush. It was really nice

[Barkisland]

I'm so pleased you liked it. It's been very well received every time I've served it. The idea is just to warm the avocado through, rather than cook it.