Risotto Avocado: Rice to the Occasion
Creamy Chicken and Avocado Risotto with Sautéed Onions and Fresh Avocado Slices
45 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Here’s your kitchen passport to Northern Italy, with a creamy risotto starring chicken, onion, and a surprise silky finish from ripe avocado. We’ll unlock the mysteries of stirring, starch, and that all-important final ‘mantecatura’ for restaurant-worthy texture.
Ingredients
Yield
4
Instructions
- 01Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-high. Add the cubed chicken and sauté until golden brown and just cooked through, about 5 minutes. Transfer to a plate and cover loosely.
- 02Reduce heat to medium. Add the remaining 2 tablespoons olive oil. Sauté the onion until soft and translucent, about 5 minutes, then stir in the garlic and cook 1 minute more.
- 03Add the Arborio rice and stir until the grains turn slightly translucent around the edges, 2 minutes.
- 04Pour in the white wine. Stir until nearly all the liquid is absorbed, scraping up any flavorful bits from the pan.
- 05Add 1 cup of hot chicken broth and stir slowly until it’s mostly absorbed. Continue adding broth 1/2 cup at a time, stirring gently and letting it absorb before each addition, until the rice is tender yet still has a slight bite, about 20 minutes. You may not need all the broth.
- 06Return cooked chicken (and any juices) to the pot. Stir to combine and heat through, 2 minutes.
- 07Turn off the heat. Stir in the butter and Parmesan for extra silkiness. Season with salt and pepper to taste.
- 08Fan the avocado slices over each serving. Drizzle with lemon juice just before serving.
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