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Summer risotto with avocado and cucumber

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Ingredients for 2 servings:

  • 150 g risotto rice
  • 2 eggs
  • ½ avocado(s)
  • ½ cucumber(s)
  • ½ apple (early apple)
  • 50 g arugula
  • 30 g walnuts
  • 2 tbsp yogurt
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • dill
  • coriander
  • Paprika powder
  • salt and pepper
  • Water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

cold dish

Cook the risotto rice in salted water according to the package instructions and let it cool. Meanwhile, hard-boil the eggs. Cut all five remaining ingredients into bite-sized pieces and mix with the risotto in a bowl. Stir in the yogurt, oil, and lime juice, add seasonings to taste, and serve immediately. Can be eaten as a main course, salad, or side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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