Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Avocado and Walnut Risotto

Grains - Rice - -

INGREDIENTS

1 T olive oil
25 g / 1 oz margarine
1 large onion, chopped
3 cloves garlic, crushed
425 g / 15 oz risotto rice (arborio)
1.8 L / 3 pints vegetable stock
150 ml / 1/4 pint white wine
2 rice avocadoes
50 g / 2 oz walnuts, chopped
Vegan parmesan

METHOD

Heat olive oil and margarine in a large, heavy based saucepan and stir fry chopped onion over a medium heat until transparent. Add garlic and rice and stir fry for 2-3 minutes or until each grain of rice is coated with oil.

In another pan, bring the vegetable stock to the boil and leave over a low heat. Pour the white wine on to the rice and cook over a moderate heat, stirring constantly, until the liquid has evaporated.

Ladle enough of the stock over the rice to just cover it. Continue to cook, stirring occasionally, until the liquid has been absorbed. Continue in this way for 20-25 minutes until rice is tender (add boiling water if you run out of stock).

Peel and dice the avocadoes and fold into the risotto with the chopped walnuts. Serve topped with vegan parmesan if desired.

posted by Mr Falafel

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