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
15 min
Cooking Time
5 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:
Halve the avocado, remove the pit, scoop out the flesh with a spoon into a bowl, and mash. Peel and halve the onion. Finely dice one half, cut the remaining half into 4 wedges. Peel and finely dice the garlic.
Step 2 of 9:
Wash the lime well, zest it using a grater, and set aside. Juice the lime and add it to the mashed avocado. Finely grate the cheese.
Step 3 of 9:
Save the parsley sprigs for garnish. Pick the remaining leaves from the stems and chop finely.
Step 4 of 9:
Heat the oil in a pressure cooker and sauté the diced onion and garlic over medium heat for 1 minute. Add the risotto rice and continue to cook for 1 minute.
Step 5 of 9:
Deglaze with white wine and broth. Close the pressure cooker and set to level 2. Bring to a boil on the highest setting. 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. Let the risotto rice simmer gently, stirring frequently, until all the liquid has evaporated (cooking time approx. 18 minutes).
Step 6 of 9:
Meanwhile, heat sugar, water, oil, and dark balsamic vinegar in a pan. Salt and add the onion wedges. Fry over medium heat for approx. 4 minutes. Stir occasionally.
Step 7 of 9:
Open the pressure cooker according to instructions. Stir the risotto rice and, if necessary, let it 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 braised balsamic onions and parsley sprigs.
