Chef Adriana’s Avocado Risotto Recipe

Eating healthy (and delicious) just got so much easier! Our October Chef of the Month, Chef Adriana, has shared her famous Avocado Risotto recipe. This vegan & plant-based recipe is guaranteed to delight & is a great alternative for those who want to partake in cleaner eating or simply try something new! Find the recipe below:

Serves: 2

Ingredients

• 1.5 Cups of Arborio rice
• 2 Cups of vegetable broth
• 1 Cup of avocado puree (do it with a blender)
•  1 Tablespoon of minced shallots
• ½ Cup of coconut milk
• 2 Tablespoons of nutritional yeast
• ½ Cup of vegan butter (Miyokos preferred)
• 1/3 Cup of glass of white wine
• 1 Tablespoon of chopped cilantro
• 2 Tablespoons of olive oil
• Salt and pepper to taste

Directions

1. In a medium sized pot, place the minced shallot with two tablespoons of olive oil.
2. Sauté until golden and then add a cup of vegetable broth.
3. While the broth is boiling, add the Arborio rice and white wine.
4. Stir adding more broth so that the rice never dries up.
5. Add the coconut milk, nutritional yeast, vegan butter and cilantro and keep on stirring until the rice is al dente and creamy enough (this should take 15-20 minutes), then add the avocado puree and chopped cilantro.
6. Serve topped with some cilantro for decoration.

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana