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.
Recipe type: Main Dish or Side
Cuisine: California Greek
Serves: 6
  • 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
  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.
Recipe by California Greek Girl at http://www.californiagreekgirl.com/avocado-risotto-lime-olive-oil/