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
- In a medium sized pot, place the minced shallot with two tablespoons of olive oil.
- Sauté until golden and then add a cup of vegetable broth.
- While the broth is boiling, add the Arborio rice and white wine.
- Stir adding more broth so that the rice never dries up.
- 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.
- Serve topped with some cilantro for decoration.
Connect with our October Chef of the Month
Instagram: @cookingwithadriana
Youtube: Cooking with Adriana
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