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Organic avocado risotto with griddled new season asparagus

Organic avocado risotto with griddled new season asparagus

Serves 6

  • 1L vegetable stock
  • 2 garlic cloves, finely chopped
  • 3 shallots, finely chopped
  • 400g risotto rice
  • 200ml dry white wine
  • 115g organic Pecorino cheese, freshly grated
  • 2 large ripe avocados, peeled and chopped approx. 1cm cubes
  • 1 organic lemon, juiced
  • 2 tbsp organic creme fraiche
  • 18 asparagus spears (if possible local)
  • Fresh garden herbs, chopped (like chives, coriander and parsley)
  1. Heat the stock
  2. In a seperate pan sweat the garlic and shallots gently in a little olive oil, then add the rice. De-glaze the pan by pouring in the wine and slowly start to add the stock one ladle at a time.
  3. Wait for each ladle of stock to absorb before adding another until the rice is cooked. Add Pecorino cheese and seasoning to taste.
  4. Add the avocados, lemon juice and finally the creme fraiche.
  5. Blanch the asparagus in boiling seasoned water for 1½ minutes, remove, season again and finish on the griddle for 30 sec.

To Serve: Place 3 asparagus spears per person on top of the risotto. Sprinkle with chopped herbs.

© Steven Saunders 2006