Best Avocado And Walnut Risotto Recipes

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AVOCADO BANANA AND WALNUT MUFFINS



Avocado Banana and Walnut Muffins image

These moist muffins with avocado and banana make a delicious brunch offering or grab-and-go breakfast.

Provided by Avocados from Mexico

Categories     Trusted Brands: Recipes and Tips     Avocados from Mexico

Time 20m

Yield 12

Number Of Ingredients 9

½ cup mashed Avocado from Mexico
½ cup mashed ripe bananas
2 large eggs large eggs
½ cup low-fat milk
2 cups all-purpose flour
¾ cup sugar
1 teaspoon baking soda
1 teaspoon salt
½ cup chopped walnuts

Steps:

  • Heat oven to 375 degrees F. Grease 12 muffin tin wells or line with paper cups.
  • In a large bowl, mix avocado, bananas, eggs and milk. In a separate bowl, whisk or sift together flour, sugar, baking soda and salt. Stir into avocado mixture; do not over-mix. Stir in walnuts.
  • Spoon batter into prepared muffin tin; bake 15 to 20 minutes or until tops start to brown and a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 196 calories, Carbohydrate 32.6 g, Cholesterol 31.4 mg, Fat 5.7 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 0.9 g, Sodium 317 mg, Sugar 13.9 g

AVOCADO AND WALNUT RISOTTO



Avocado and Walnut Risotto image

Goes very well with a crisp mixed salad. Lovely vegetarian Risotto that can be adapted to vegan without much difficulty. Very easy and simple to make. Variation on other Risottos I've made in the past, wasn't sure if avocado would work, but it goes very well.

Provided by velvetpurrs

Categories     Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
25 g butter
1 large chopped onion
3 cloves crushed garlic
425 g risotto rice
1 7/8 liters vegetable stock
150 ml white wine
25 g grated parmesan cheese
2 ripe avocados
50 g chopped walnuts (, can substitue pine nuts)

Steps:

  • Vegan: omit butter (double the olive oil) and use a vegan seasoning like Parmazano instead of the cheese.
  • Use a large heavy bottomed saucepan for this.
  • Heat the olive oil and fry the chopped onion over a medium heat until it goes transparent.
  • You don't want it to crisp at the edges if you can help it.
  • While the onion cooks, bring the vegetable stock to the boil in another pan and leave over a low heat.
  • Add the crushed garlic cloves and the risotto rice and stir constantly for 2-3 minutes or until each rice grain has been coated with oil.
  • Beware of sticking- do NOT stop stirring!
  • Pour the white wine onto the rice, and cook over a moderate heat, stirring constantly again- the liquid will evaporate and the rice will begin to soak up the rest.
  • Once the wine has evaporated, ladle enough stock into the pan to just cover the rice, and cook, stirring occasionally to prevent sticking.
  • Add more stock as before, and continue for 20-25 minutes until the rice is tender.
  • Note: If you find you use all the stock and the rice is not yet cooked, add boiling water where you would have used stock.
  • Just before the rice is ready, stir in the Parmesan, and then gently mix in the avocados and walnuts or pine nuts.
  • Scatter over any remaining Parmesan, and serve!

Nutrition Facts : Calories 531.6, Fat 33.3, SaturatedFat 7.7, Cholesterol 18.9, Sodium 142, Carbohydrate 46.6, Fiber 8.1, Sugar 3, Protein 9.4

CREAMY RISOTTO WITH BACON AND WALNUTS



Creamy Risotto with Bacon and Walnuts image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 10

1 cup balsamic vinegar
1 teaspoon honey
6 cups vegetable stock
1/4 cup olive oil, plus for drizzling
1/2 cup finely chopped onions
1/4 cup diced bacon
1 1/2 cups arborio rice
Salt and freshly ground black pepper
1/3 cup finely grated Parmesan
1/4 cup chopped walnuts

Steps:

  • Combine the balsamic vinegar and honey in a saucepan and bring to a boil. Immediately reduce to a simmer and continue to cook, stirring occasionally, until the mixture is reduced by two-thirds, 20 to 30 minutes. Set aside to cool and thicken.
  • Bring the vegetable stock to a simmer in a large pot. Place a large soup pot or Dutch oven over medium heat and add the oil. Add the onions and bacon and continue to cook, stirring occasionally, until the bacon and the shallots are soft but not caramelized, about 8 minutes.
  • Add the rice and a good sprinkle of salt. Stir until the rice becomes toasted, about 3 minutes. Add about 1 cup of hot stock to the rice at a time and stir slowly until all the stock has been absorbed and the rice is al dente, about 20 minutes. Stir in the parmesan and season with salt and pepper.
  • Divide among four shallow bowls and garnish with the chopped walnuts, a drizzle of the balsamic vinegar reduction and the olive oil. Serve

PESTO WALNUT RISOTTO



Pesto Walnut Risotto image

This risotto is as green as a spring field! Be sure to make plenty, this is a hard one to stop savoring. From The New Basic Cookbook.

Provided by Sharon123

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
3/4 cup chopped onion
1 cup arborio rice
4 cups chicken broth (or vegetable)
3 tablespoons basil pesto
3/4 cup freshly grated parmesan cheese
1/2 cup chopped walnuts (toasted is even better!)
fresh ground black pepper

Steps:

  • Heat the oil in a heavy saucepan. Add the onion and cook over low heat until soft, about 3 minutes. Add the rice and cook, stirring, another 3 minutes.
  • Meanwhile, bring the stock to a boil in another saucepan. Reduce the heat and keep it at a simmer.
  • Slowly add 1 cup of the hot stock to the rice, stirring constantly. Continue to stir, allowing the rice to simmer. When the stock has been absorbed, add 1/2 cup and allow it to simmer, stirring well until it has been absorbed. Continue adding the broth 1/2 cup at a time, stirring constantly, until almost all the broth has been added.
  • Add the pesto and continue cooking, adding the remaining broth in 1/4 cup amounts, stirring constantly, until the rice is slightly creamy and tender. Altogether, the rice should cook for about 25 to 30 minutes. When all the broth has been absorbed, stir in the Parmesan, walnuts, and black pepper. Serve immediatlely. Enjoy!
  • Note:.
  • You may substitute parsley pesto or some other pesto for the basil for a nice variation.

Nutrition Facts : Calories 474.6, Fat 23.4, SaturatedFat 5.5, Cholesterol 16.5, Sodium 1052.9, Carbohydrate 48.3, Fiber 4.2, Sugar 2.6, Protein 18.3

WALNUT RISOTTO WITH ROASTED ASPARAGUS



Walnut Risotto with Roasted Asparagus image

Provided by Edwin Goto

Categories     Wine     Nut     Rice     Vegetable     Appetizer     Low Fat     Dinner     Parmesan     Walnut     Asparagus     White Wine     Spring     Summer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 9

4 1/2 to 5 cups canned low-salt chicken broth
3 teaspoons olive oil (preferably extra virgin)
1/3 cup chopped onion
1-1/4 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 pound asparagus, tough ends trimmed
1 large garlic clove, thinly sliced
1/4 cup finely chopped toasted walnuts
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
  • Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
  • Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.

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