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, and mash it in a bowl. Peel and halve the onion. Cut one half into fine cubes and divide the remaining half into 4 wedges. Peel the garlic and dice finely.
Step 2 of 9:
Wash the lime in hot water, grate the zest over a grater, and set aside. Squeeze out the juice and add it to the mashed avocado. Finely grate the cheese.
Step 3 of 9:
Reserve the parsley tips for decoration. Pluck the remaining leaves from the stems and chop finely.
Step 4 of 9:
Heat the oil in the Pressure Cooker and fry the diced onions and garlic over medium heat for 1 minute. Add the risotto rice and continue frying for 1 minute.
Step 5 of 9:
Deglaze with the white wine and stock. Close the Pressure Cooker and set it to level 2. Bring to the boil on the highest setting. As soon as the yellow ring becomes visible, turn down the heat on the hob. As soon as the green ring becomes visible, the cooking time of 5 minutes begins.
If not cooking in a Pressure Cooker:
Gradually stir in 100 ml white wine first, then the stock spoonful by spoonful over medium heat. Let the risotto rice simmer gently, stirring frequently, until all the liquid has cooked away (cooking time approx. 18 minutes).
Step 6 of 9:
Meanwhile, heat the sugar, water, oil, and dark balsamic vinegar in a Frying Pan. Season with salt and add the onion wedges. Fry over medium heat for about 4 minutes. Stir occasionally.
Step 7 of 9:
Open the Pressure Cooker according to the instructions. Stir the risotto rice and, if necessary, let it simmer briefly without the Lid. Then fold in the butter and the grated cheese.
Step 8 of 9:
Fold in the mashed avocado, 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 tips.
