Avocado Risotto

Ingredients for 2 servings:

• 500 ml chicken broth or vegetable broth
• 150 g risotto rice (e.g. Arborio)
• 1 small carrot(s)
• 1 slice(s) celeriac
• 1 shallot(s)
• 1 garlic clove(s)
• 200 ml sparkling wine or Prosecco
• 150 g Parmesan, grated
• 25 g butter in flakes
• salt and pepper
• 1 avocado(s)
• lemon juice
• olive oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

for all those who like to eat avocado and are looking for new recipes

Bring the stock to a boil in a small saucepan and then simmer. The stock must be hot! If you add cold liquid halfway through, you won’t get the rice’s consistency right! Meanwhile, clean and finely dice the shallot, celery, carrot, and garlic. Heat olive oil in a deep, wide pan and fry the vegetables over low heat until soft. Add the rice to the pan and increase the heat to high. Fry the rice until translucent, stirring constantly, for about 1 minute, then deglaze with the Prosecco. It should really sizzle! When the Prosecco has evaporated, pour a ladle of hot stock into the rice and adjust the heat until the mixture is gently bubbling. Stir regularly and, as the stock is absorbed, add a ladleful more. After about 20 minutes, check whether the rice is cooked through – it should be soft on the outside but still have a bit of bite in the middle. If not, add more stock and continue simmering until the desired tenderness is reached. Then remove the pan from the heat, season the risotto generously with salt and pepper, stir in the butter and about half of the Parmesan, and let it stand with the lid closed. While the rice is cooking, peel and pit the avocado, cut the flesh into cubes (approx. 1 x 1 cm), and marinate with a little lemon and olive oil to preserve the color. Carefully fold it into the finished risotto, arrange on plates, and sprinkle the remaining Parmesan over it. For a particularly decorative touch, cut the avocado halves into a fan shape and arrange them on top of the spherical risotto. Version without “real” stock: After deglazing with Prosecco, simply sprinkle 1-2 teaspoons of granulated stock into the rice and top with hot water from the kettle instead – this saves a lot of energy. Spring version: just before the end of the cooking time, add some cleaned green asparagus, cut into 1.5 cm long pieces, so that it gets hot but remains nice and crisp. Serve with a light white wine – or simply the rest of the Prosecco.