Green Risotto

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Ingredients

Scale
  • 1/4 cup pine nuts
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1/4 cup dry white wine
  • 1 cup cooked vegetable broth
  • 75g risotto rice (arborio rice)
  • 1 small avocado, sliced in half.
  • 1/2 green bell pepper, sliced
  • 2 large chestnut mushrooms, sliced
  • 3 cherry tomatoes, sliced
  • olive oil
  • fresh basil leaves
  • ground black pepper
  • salt

Instructions

  1. Roast the pine nuts in a small frying pan until there golden brown. Set aside.
  2. Heat the vegetable broth.
  3. In a pan, heat 1 tsp of olive oil and fry the shallot for a couple of minutes on low heat. Add the risotto and fry it shortly until it looks glassy. Then add the wine and stir. When the wine is absorbed, start adding the broth, 1 spoon at a time. Keep stirring and every time when the broth is absorbed, add a new spoon. It should take about 17 minutes for the rice to be done.
  4. When the risotto has been cooking for about 10 minutes, heat some olive oil in a frying pan and add the garlic. Then add the mushrooms and the green bell pepper. Use some salt and pepper for seasoning.
  5. When the risotto is done, mash half of the avocado with a fork and stir it through the risotto.
  6. Dice the other half and stir it through as well. Add the garlic, bell pepper & mushrooms and put the basil leaves, tomato and pine nuts on top.

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Ingredients

Scale
  • 1/4 cup pine nuts
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1/4 cup dry white wine
  • 1 cup cooked vegetable broth
  • 75g risotto rice (arborio rice)
  • 1 small avocado, sliced in half.
  • 1/2 green bell pepper, sliced
  • 2 large chestnut mushrooms, sliced
  • 3 cherry tomatoes, sliced
  • olive oil
  • fresh basil leaves
  • ground black pepper
  • salt

Instructions

  1. Roast the pine nuts in a small frying pan until there golden brown. Set aside.
  2. Heat the vegetable broth.
  3. In a pan, heat 1 tsp of olive oil and fry the shallot for a couple of minutes on low heat. Add the risotto and fry it shortly until it looks glassy. Then add the wine and stir. When the wine is absorbed, start adding the broth, 1 spoon at a time. Keep stirring and every time when the broth is absorbed, add a new spoon. It should take about 17 minutes for the rice to be done.
  4. When the risotto has been cooking for about 10 minutes, heat some olive oil in a frying pan and add the garlic. Then add the mushrooms and the green bell pepper. Use some salt and pepper for seasoning.
  5. When the risotto is done, mash half of the avocado with a fork and stir it through the risotto.
  6. Dice the other half and stir it through as well. Add the garlic, bell pepper & mushrooms and put the basil leaves, tomato and pine nuts on top.

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