Friend us on Facebook
Follow us on Twitter
Follow us on RSS- AVOCADO RECIPES
- Search Avocado Recipes
- Guacamole Recipes
- Quick & Easy Avocado Recipes
- Avocado Salad Recipes
- Avocado Sandwich Recipes
- Avocado Soup Recipes
- Baking with Avocados
- Leftover Recipe Ideas
- Easy Recipes for Kids
- Sports & Tailgate Recipes
- How to Make Guacamole
- How to Use Avocados
- Ask a Recipe Question
- Share Your Recipe
Start a Shopping List
Avocado Risotto Recipe
Don’t let the decadent ingredients fool you; this is a surprisingly easy risotto recipe that features sumptuous brie cheese and Fresh Hass Avocados to make one creamy and rich risotto. Serve this avocado risotto as a satisfying side dish for vegetarian and non-vegetarians alike.
Recipe courtesy of Chef/Owner Joe Edwardsen, Joe Squared, Baltimore, MD
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Recipe courtesy of Chef/Owner Joe Edwardsen, Joe Squared, Baltimore, MD
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Re-Calculate: Ingredients
Ingredients:
- 6 cups Al Dente Risotto (recipe follows)
- 6 oz. brie cheese
- 1 1/2 cups fresh corn kernels
- 1 1/2 cups pinenuts, roasted and crushed
- 1 1/2 tsp. salt
- 6 cups heavy cream
- As needed, freshly ground black pepper
- 1 cup ripe, Fresh Hass Avocado, pureed
- 6 each firm-ripe, Fresh Hass Avocados, peeled, seeded, large diced*
- As needed for garnish, additional ripe, Fresh Hass Avocado, peeled seeded and sliced*
Al Dente Risotto - Yield: 6 cups
- 3 Tbsp. olive oil
- 2 1/4 cups Arborio rice
- 7 1/2 cups vegetable broth
Instructions:
-
Per Order
Place the Al Dente Risotto, brie, corn, pinenuts, salt, heavy cream and pepper into a sauté pan and cook down to risotto consistency. - Mix in the pureed Fresh Hass Avocado.
- Gently fold in the diced avocado being careful not to mush it.
- Place risotto in 6 large shallow bowls for 6 each servings for 2. Garnish with sliced avocado.
Al Dente Risotto Preparation
- Sauté rice in olive oil for 2 minutes.
- Add enough vegetable stock to just cover the rice. Simmer and stir frequently. Once the rice has absorbed most of the stock, add more stock a small amount at a time and let it absorb into the rice while stirring frequently. Continue to add stock, stirring frequently, until it is all absorbed, about 15 minutes. Cool then refrigerate.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
If you've tried this recipe and would like to share your comments about it with other visitors to the website or have a question about the recipe, please fill out the form below. We will review all comments, respond to questions and may publish comments of general interest.