Avocado risotto

Ingredients for 2 servings:

• 1 garlic clove(s), chopped
• 2 shallots, chopped
• 20 g butter
• 200 g risotto rice
• 2 dl white wine
• 7 dl vegetable broth
• 2 small avocados, organic
• 1 tbsp mascarpone
• 1 tsp lemon juice
• 1 tsp Worcestershire sauce
• 50 g Parmesan, grated
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian main course

Sauté the chopped garlic and shallots in the butter until translucent, add the risotto rice and sauté briefly. Deglaze with white wine and reduce slightly. Gradually add a little of the vegetable stock and reduce. Repeat this process until the stock is used up and the risotto is al dente after about 25 minutes (longer depending on the type of rice). In the meantime, halve the avocados, remove the pit, and scrape out the flesh with a tablespoon. Roughly mash the flesh with the mascarpone, lemon juice, and Worcestershire sauce using a fork. Season to taste with salt and pepper. Stir the avocado puree and Parmesan cheese into the finished risotto, seasoning with salt and pepper if desired. Grilled king prawns, for example, go well with this dish.