Looking through the archives of this blog, I have posted two avocado pasta recipes (one here and one here) and both are firm favourites in our house. I started making it again last week and then realised we had run out of pasta so after a quick raid of the cupboards, I found some Arborio rice and the idea for an avocado risotto was born!
Thinking about it, there’s no reason why this shouldn’t work as the creaminess of the avocado lends itself well to a risotto which in my opinion should be a rich, comforting, cheesy dish.
1 pack/ 6 rashers of bacon (I like to use smoked)
A glug of olive oil
1 onion (chopped)
1-2 garlic cloves (finely chopped)
Salt and pepper
A pinch of chili flakes
About 120g of Arborio rice
About 500ml of stock (I used chicken stock)
About 100g of cheese (I used Manchego but Parmesan would work well in this)
How to make it
- Using a pair of scissors, cut up your bacon and fry until brown and crispy. Set the bacon to one side but use the lovely juices in the pan!
- Add some olive oil to the pan then the onion and garlic
- Gently fry for about 5 minutes until the onion has started to soften
- While this is cooking, prepare your avocados by mashing them together with salt, pepper and chilli flakes.
- Add the rice to the pan and cook for another minute or so
- Now the bit I find really relaxing…add the stock one ladleful at a time, gently stirring until absorbed. Repeat until the rice has softened and swelled up
- Add about three quarters of the grated cheese and stir until it melts
- Add in your bacon and stir
- Finally, stir through the avocado
- Serve with a final sprinkling of cheese