California Avocado season has ended.

California Avocado Risotto

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Prep time:


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California Avocado Risotto



Serves: 24

1 1/2 gal. as needed, Chicken stock
2 cups Chopped shallot
2/3 cup olive oil
4 lbs. Arborio rice
2 cups dry white wine
As needed As needed Salt
2 2/3 cups Parmesan cheese,grated
3/4 cup Chopped parsley, basil or cilantro
As needed As needed Freshly ground white pepper
As needed California Avocado Salsa Recipe follows
As needed As needed for garnish Herb sprigs
1 lb. California firm-ripe Avocado, for garnish
3 Tbsp. fresh lime juice

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  2. Bring stock to a simmer; keep hot over low heat.
  3. Meanwhile, sauté shallot in olive oil until just tender, about 3 minutes.
  4. Stir in rice; sauté, stirring constantly, until outer covering is translucent, about 2 minutes.
  5. Deglaze with wine; cook until almost all wine has evaporated.
  6. Stir in with1 tablespoon salt.
  7. Stir about 1 cup simmering stock into rice until almost all liquid has evaporated.
  8. Continue stirring in stock 1 cup at a time, until risotto has cooked 12 minutes. Do not add stock the last 2 or 3 minutes; risotto must have almost no liquid when it reaches the 12-minute mark.
  9. Immediately turn risotto out on an oiled sheet pan, spreading 1/2-inch thick; cool. Cool remaining stock; reserve for per-order preparation. Risotto can be made up to 1 day ahead; store, tightly covered, in the refrigerator. Take it out shortly before service.
  10. JUST BEFORE SERVICE: slice avocado about 3/8" thick; brush with lime juice.
  12. Heat 3/4 cup prepared risotto, stirring in 1/3 cup simmering stock, until risotto is creamy but rice grains remain al dente. Add additional stock by the tablespoon as needed to reach correct consistency. Stir in 2 tablespoons cheese, 1/2 tablespoon chopped herb, pepper to taste, additional salt, if necessary, then 1/2 cup California Avocado Salsa. Serve in a heated pasta bowl. Garnish with 2 slices avocado and herb sprigs.
  14. Gently fold together 4 pounds (8) firm-ripe California Avocados cut into 3/8" dice, 1-1/2 pounds diced (3/8") and drained tomatoes, 6 ounces (1-1/2 cups) thinly sliced green onion, and 1/2 cup fresh lime juice. Season to taste with salt (1/2 tablespoon).
Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(12 Ratings)