Avocado Risotto with Lime and Olive Oil

by Mary Papoulias-Platis

Post image for Avocado Risotto with Lime and Olive Oil

Not so long ago blogger Mimi Avocado invited our blogging group to her home and avocado farm for a tour and delicious luncheon. We spent most of the day together walking the orchard and picking avocados, while Mimi brought us up to date on the latest harvest and avocado news. It was a beautiful clear day and we enjoyed the brisk walk around her colorful property of blooming avocados and citrus trees.  Mimi defined all the varieties of avocados she grows on her farm by the shape and leaf design. They all looked the same to me.  Our trip happened to be scheduled shortly after a wind storm so many of the avocados were ready to take home to be eaten. The Fuerte variety is the earliest and we happily packed our bags full of the first crop of the season.

This was my inspiration for this post and my lunch yesterday. Mimi and her family have recently opened  a mail-order avocado business so you all can enjoy them wherever you live. Take some time and send a friend or relative a beautiful box of avocados from California Avocados Direct, perhaps someday you’ll get a chance to meet Mimi!

AvocadoGroveBloggers

Bloggers Kim from Rustic Garden Bistro, Lisa  from Whisk and Cleaver, Liz from Liz the Chef and myself.

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Here are the budding blossoms from one  avocado branch on Mimi’s farm.

Avocado Risotto

This one is begging me to pick it!

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The grove is very large with 100’s of  trees.

Avocados ready for market.

Avocados ready for market!

Avocado Risotto with Lime and Olive Oil
 
This lovely risotto will warm your belly up with the touch of fresh citrus zest and juice. You can change up the citrus if you would like and add lemon or orange.
Author:
Recipe type: Main Dish or Side
Cuisine: California Greek
Serves: 6
Ingredients
  • ½ stick butter
  • 1½ cups leeks,chopped
  • 1¾ cup arborio rice
  • 2 cups chicken or vegetable stock
  • 2½ cups white wine
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup Greek Myzithra cheese, or Parmesan
  • 2 avocados, peeled and diced into 1-inch pieces
  • Juice and grated rind of one lime
  • Drizzle of lime or regular extra virgin olive oil
Instructions
  1. Heat the butter in a heavy soup pot.
  2. Add the leeks and rice and saute on low heat for 10 minutes. Stirring constantly.
  3. Add the stock, wine, salt and pepper. Bring to a boil, reduce to a simmer.
  4. Cover and cook for 20 minutes. Stirring often to prevent sticking.
  5. Add the cheese of your choice, and stir well to mix.
  6. Remove from the heat and gently stir in the avocado, zest, and juice.
  7. Drizzle with lime olive oil or plain extra-virgin olive oil.
  8. Serve warm.
 
 
This was my meal for Meatless Monday yesterday, but missed out on posting it on time!
Lime olive oil can be found at your olive oil stores, olive oil farms, or online.
 
 

© 2014, Mary Papoulias-Platis. All rights reserved.

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{ 1 comment… read it below or add one }

1 Mimi (Mimi Avocado)

Mary, what a fun post! Love your recipe too! Thanks for the shout – out for California Avocados Direct. We will have a smaller crop year, and folks in the eastern states may not be able to find California avocados in their stores. We’re happy to offer the freshest California avocados from our family farm shipped directly to families all over the USA…monthly subscriptions or gift boxes. xoxoxo

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