I know it might seem odd to put avocado into risotto, but once you try this, I swear you’ll be a convert. This is currently one of two ways that I can get avocado into my daughter without us playing the I-never-liked-avocado-why-are-we-eating-this record that is (in various incarnations) so frequently on the playlist in our house.
And as we eat our meals together as a family, whatever I am cooking for the kid has to pass muster with the grown ups as well, which this does with flying colors.
I thought I’d originally found the recipe in Fred Plotkin’s The Authentic Pasta Book, but when I looked this morning, I realized I was mistaken. And I should have known… Risotto is RICE, not pasta. Shame on me. Regardless, the book is worth a look if you ever come across it. As far as the exact methodology goes, you will unfortunately just have to deal with my very unprofessional instructions.
First off, toss out any ideas about how difficult it is to cook risotto. If you can stir rice in a pot, you can do this. It just requires that you pay a bit of attention to what you’re doing. Click on for the recipe… — Read more