This green risotto convinces with fruity-fresh lime and creamy avocado.
You absolutely have to cook this delicious recipe!
Some hobby cooks shy away from homemade risotto * because you have to stand at the stove the whole time to stir, stir, stir ... But the
preparation of risotto
is not
that difficult
!
In addition to the classic recipes with mushrooms, saffron or asparagus, a little variety is required on the plate.
So how about a
spring-fresh lime and avocado risotto
?
It turns green on the plate thanks to spinach, lime and avocado.
Not only are the taste buds happy, but also the culinary eye.
In addition, there is
no white wine
, which is often used to prepare risottos.
This means that children can also eat here without any problems.
Also delicious:
Cook the easiest risotto in the world - ready in a few minutes without stirring.
Lime Avocado Risotto Recipe: You Need These Ingredients
Ingredients for 2 servings:
1 organic lime
1 onion
1 clove of garlic
500 ml vegetable stock
1/2 tbsp olive oil
1 tbsp butter
175 g risotto rice
100 g baby spinach
1 avocado
10 g grated parmesan cheese
salt and pepper
chopped parsley
chopped thyme
50 g feta cheese
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Sample image, not the actual recipe image.
Also
try :
Simply make your own vegetable broth - never again instant broth.
Lime and avocado risotto: delicious recipe to cook at home
First, wash the lime with hot water and dry it off.
Peel off a few strips of peel with a potato peeler and dice them into small cubes.
Finely rub the remaining peel and squeeze the lime so that you get about 1 tablespoon of juice.
Peel and dice the onion and garlic.
Heat the vegetable broth.
Heat the oil and 1/2 tbsp butter in a saucepan and sauté the onion and garlic in it over medium heat until translucent.
Add the lime peel and the risotto rice and sauté it for about 2 minutes while stirring.
Pour in about 63 ml of stock and let it boil down.
Then gradually add more broth and always let it boil down while stirring.
Let the rice simmer without a lid over low heat for a total of 25-30 minutes, stirring often.
Wash the spinach and spin dry.
Halve and core the avocado, remove the pulp with a tablespoon and dice it.
Drizzle it with the lime juice.
Add half of the avocado and spinach to the risotto along with the remaining butter and parmesan.
Season the risotto to taste with salt and pepper and refine it with parsley and thyme.
To serve, distribute the finished risotto on plates and sprinkle it with the remaining avocado cubes, the remaining spinach and crumbled sheep's cheese.
(mad) * Merkur.de is an offer from IPPEN.MEDIA.
Continue cooking:
How to make a delicious risotto yourself: Tips on which wine goes best.
This is how you will fall in love with a risotto
This is how you will fall in love with a risotto