Avocado risotto with lime and braised balsamic onions
A risotto has never seen such creaminess. Although we usually only know the green fruit as avocado, there are many different varieties: Fuerte, Nabal, and Hass are the three most popular.
In this risotto, the avocado unfolds its buttery, creamy aroma in interplay with a pinch of salt and fresh lime. Red onions, braised in balsamic vinegar and a little sugar, contribute their sweet aroma and add wonderful accents.
20 min
Total Time
5 min
Cooking Time
15 min
Preperation Time
Ingredients
| 200 g | Risotto rice |
| 1 | Avocado |
| 1 | red onion |
| 350 ml | Vegetable broth |
| 1 clove of garlic | |
| 50 g | Grana Padano |
| 1 | Lime |
| 1 bunch | parsley |
| 75 ml | White wine |
| 450 ml | broth |
| 4 tbsp | Olive oil |
| 2 tbsp | water |
| 1 tbsp | dark balsamic vinegar |
| ½ tsp | salt |
| 2 tbsp | sugar |
Instructions
Step 1 of 9:
Avocado halve, remove the pit, and scoop out the flesh with a spoon into a bowl and mash. Onion peel and halve. Finely dice one half, cut the remaining half into 4 wedges. Garlic peel and finely dice.
Step 2 of 9:
Lime wash well with hot water, zest and set aside. Squeeze the juice and add to the mashed avocado. Ginger peel and finely grate. Cheese finely grate.
Step 3 of 9:
Save parsley tips for garnish. Strip the remaining leaves from the stems and chop finely.
Step 4 of 9:
Heat the oil in the pressure cooker and sauté the diced onions and garlic at medium heat for 1 minute. Add the risotto rice and continue to sauté for 1 minute.
Step 5 of 9:
Deglaze with the white wine and broth. Close the pressure cooker and set to level 2. Bring to a boil on high heat. As soon as the yellow ring is visible, reduce the heat on the stove. As soon as the green ring is visible, the cooking time of 5 minutes begins.
If not cooking in a pressure cooker:
Gradually stir in 100 ml of white wine and then the broth, a spoonful at a time, over medium heat. Simmer the risotto rice gently, stirring frequently, until all the liquid has evaporated (cooking time approx. 18 minutes).
Step 6 of 9:
Meanwhile, heat the sugar, water, oil, and dark balsamic vinegar in a pan. Salt and add the onion wedges. Fry for approx. 4 minutes over medium heat. Stir occasionally.
Step 7 of 9:
Open the pressure cooker according to instructions. Stir the risotto rice and, if necessary, simmer briefly without a lid. Then stir in the butter and grated cheese.
Step 8 of 9:
Stir in the avocado mash, parsley, and lime zest. Season with salt and pepper to taste.
Step 9 of 9:
Serve the avocado risotto in a deep plate and garnish with sautéed balsamic onions and parsley tips.
