Avocado Risotto

For the avocado risotto, dice the onion and sauté in a pot with a little oil. Add the rice and let it become transparent, then deglaze with the white wine and let it reduce.

Add a little soup at a time, stirring constantly, wait for it to evaporate, then add soup again until the soup is applied.

Peel the avocado, remove the pit and cut into cubes. Add about 2/3 of the avocado to the risotto, stir in the Parmesan and season the avocado risotto with salt and pepper.

Preparation Tip:

Decorate the avocado risotto with the remaining avocado before serving.

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