AVOCADO & LEAF SALAD
This light summery salad makes the perfect side to beefburgers or spare ribs
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 6
Steps:
- Make the dressing by whisking the mustard, vinegar and oil together, along with 1tsp water. Season well.
- Place the salad leaves and avocado chunks in a large bowl, then use your hands to toss the dressing through. Add the croutons just before serving so they stay nice and crisp.
Nutrition Facts : Calories 251 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.27 milligram of sodium
AVOCADO & PRAWN RISOTTO (GLUTEN-FREE)
Make and share this Avocado & Prawn Risotto (Gluten-Free) recipe from Food.com.
Provided by Sonya01
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer.
- Meanwhile, heat the butter and olive oil in a deep frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes until softened, but not coloured. Stir in the garlic, then add the rice and cook, stirring, for 1 minute to coat the grains. Add the wine and allow the liquid to evaporate. Add the stock, a ladleful at a time, stirring occasionally, allowing each ladleful to be absorbed before adding the next. Continue until you have one ladleful of stock left - this should take about 20 minutes. Add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through. Stir in the parmesan, then cover and remove from the heat.
- Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto. Serve in bowls topped with extra parmesan and chopped chives.
Nutrition Facts : Calories 840, Fat 32.2, SaturatedFat 10.4, Cholesterol 192.9, Sodium 1102.2, Carbohydrate 95.2, Fiber 10.2, Sugar 2.8, Protein 35.8
AVOCADO AND WALNUT RISOTTO
Goes very well with a crisp mixed salad. Lovely vegetarian Risotto that can be adapted to vegan without much difficulty. Very easy and simple to make. Variation on other Risottos I've made in the past, wasn't sure if avocado would work, but it goes very well.
Provided by velvetpurrs
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Vegan: omit butter (double the olive oil) and use a vegan seasoning like Parmazano instead of the cheese.
- Use a large heavy bottomed saucepan for this.
- Heat the olive oil and fry the chopped onion over a medium heat until it goes transparent.
- You don't want it to crisp at the edges if you can help it.
- While the onion cooks, bring the vegetable stock to the boil in another pan and leave over a low heat.
- Add the crushed garlic cloves and the risotto rice and stir constantly for 2-3 minutes or until each rice grain has been coated with oil.
- Beware of sticking- do NOT stop stirring!
- Pour the white wine onto the rice, and cook over a moderate heat, stirring constantly again- the liquid will evaporate and the rice will begin to soak up the rest.
- Once the wine has evaporated, ladle enough stock into the pan to just cover the rice, and cook, stirring occasionally to prevent sticking.
- Add more stock as before, and continue for 20-25 minutes until the rice is tender.
- Note: If you find you use all the stock and the rice is not yet cooked, add boiling water where you would have used stock.
- Just before the rice is ready, stir in the Parmesan, and then gently mix in the avocados and walnuts or pine nuts.
- Scatter over any remaining Parmesan, and serve!
Nutrition Facts : Calories 531.6, Fat 33.3, SaturatedFat 7.7, Cholesterol 18.9, Sodium 142, Carbohydrate 46.6, Fiber 8.1, Sugar 3, Protein 9.4
WALNUT RISOTTO WITH ROASTED ASPARAGUS
Provided by Edwin Goto
Categories Wine Nut Rice Vegetable Appetizer Low Fat Dinner Parmesan Walnut Asparagus White Wine Spring Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
- Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
- Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.
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AVOCADO RISOTTO RECIPE - GOOD FOOD
From goodfood.com.au
Category Main-CourseTotal Time 30 mins
- To make the salsa, chop avocados into small dice and place in a bowl with the other ingredients. Combine gently with a large spoon and set aside.
- In a saucepan with a heavy base, sauté the onion in olive oil over medium heat until tender, about 3 minutes.
AVOCADO RISOTTO - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
5/5 (2)Total Time 45 minsCategory Main MealsCalories 628 per serving
- Heat a dash of oil in a large, deep frying pan or wok. Add the red onion and garlic, and cook over a medium heat for at least 5 minutes, until soft and fragrant (you don't want it to brown).
- Add the uncooked rice, and cook over the heat for 1-2 minutes, stirring constantly. Then add the vegetable stock a little at a time (I usually add about 250ml / 1 cup at a time), stirring regularly and allowing any excess liquid to be mostly absorbed each time before adding more. Continue cooking the rice like this until it's cooked to your liking - I needed around 5 cups of stock in total, but you don't need to use the full amount, or you can use a little more, depending on your preference.
- Remove the flesh from the avocados, and cut into small chunks. Use a fork to mix it into the risotto, mashing some of the avocado and leaving some of the chunks whole. Add the lemon juice, chopped herbs, and salt and pepper to taste, and mix well to combine. Make sure the risotto is piping hot, then serve.
THE CREAMIEST VEGAN AVOCADO RISOTTO - IT'S THE BEST! | JZ …
From jz-eats.com
5/5 (6)Total Time 40 minsCategory Dinner, Main Course, Side DishCalories 346 per serving
- Heat a large skillet (I love my Staub 12'' skillet for this) over medium-high heat with 1 tbsp of olive oil. Add the diced onions and garlic, and season with fresh cracked pepper and Italian seasoning. Sauté for 6-8 mins, stirring occasionally, until the onions soften and begin to soften and caramelize a bit. Then add the parsley and white wine, stir to combine, and reduce the heat to medium-low. Add the arborio rice and an optional 1 tbsp of butter if you aren't vegan, toss to coat the rice.
- Add a ladleful of broth; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Continue adding broth until the rice is creamy, tender to the bite, but slightly firm in the center. *Total time should be about 25-30 minutes from the time you started*
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