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Green pea risotto with French green beans, Parmesan and avocado

June 24, 2009 (Last Updated: January 11, 2019)

To drink: Try the tropical aromas and minerality of Bouchard Finlayson Walker Bay Sauvignon Blanc.

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Green pea risotto with French green beans, Parmesan and avocado

Serves: 4

Cooking Time: 30 - 40 mins

Ingredients

olive oil, for frying
2 onions, sliced
500g arborio rice
50ml white wine
700ml hot vegetable stock
salt and freshly ground black pepper, to taste
200g fresh peas, blanched
150g fine green beans, trimmed and blanched
1 avocado, peeled and quartered
100g Parmesan, shaved
salt flakes, to sprinkle

Instructions

For the risotto, heat the oil in a pan and sauté the onion until soft. Add the rice and stir well. Add the wine and simmer until the wine has been absorbed. Add a ladleful of the stock and stir continuously until it has been absorbed, then add more stock. Continue adding stock, stirring continuously, until the rice is cooked.

Season and stir in the peas.

Spoon the risotto into serving bowls, top with the green beans and avocado. Garnish with Parmesan shavings, sprinkle with salt flakes and serve hot.