Avocado Pesto Risotto

By RossanaV

Nutrition Information Per Serving: Calories 910; Total Fat 49 g (Sat 10 g, Trans 0 g, Poly 5 g, Mono 23 g); Cholesterol 35 mg; Sodium 860 mg; Potassium 1202 mg; Total Carbohydrates 91 g; Dietary Fiber 11 g; Total Sugars 7 g; Protein 25 g; Vitamin A 980 IU; Vitamin C 21 mg; Calcium 246 mg; Iron 2 mg; Vitamin D 0 IU; Folate 142 mcg; Omega 3 Fatty Acid 0.3 g
% Daily Value*: Vitamin A 20%; Vitamin C 35%; Calcium 25%; Iron 15%

*Large Avocados are recommended for this recipe.

Ingredients

• Risotto
• 5 cups chicken stock, divided
• 3 Tbsp. olive oil
• ⅓ cup minced shallots
• 1 ½ cups Arborio rice
• ⅓ cup white wine
• ¼ cup refrigerated basil pesto sauce
• Italian Avocado Salsa (see make ahead recipe below)
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 ripe, Fresh California Avocado, peeled, seeded and cubed
• Italian Avocado Salsa
• 2 ripe, Fresh California Avocados, peeled, seeded and cubed
• 2 Roma tomatoes, chopped
• ¼ cup finely chopped white onion
• ¼ cup chopped fresh basil leaves

Details

Servings 4
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Risotto
Bring stock to a simmer; keep hot over low heat.
In a heavy bottomed skillet, heat olive oil and sauté shallots until tender, about 3 minutes.
Stir in rice; sauté, stirring constantly, until outer covering is translucent, about 2 minutes.
Deglaze pan with wine, stirring until wine has almost evaporated. Reduce skillet heat to medium-low.
Add 1 cup hot stock to rice, stirring constantly, until liquid is absorbed, about 5 minutes.
Gradually stir in remaining stock, 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
Add pesto, folding until combined. Fold in Italian Avocado Salsa and parmesan; season to taste with salt and pepper.
Evenly divide risotto between serving plates.
Top each serving with an equal amount of avocado pieces.

Italian Avocado Salsa
Toss together all ingredients; cover and chill until ready to use.
Serving Suggestions:
Top with grilled, peeled and deveined shrimp or breast of chicken slices to create a complete entrée.