TRIPLE AAA RISOTTO - Asparagus/Avocado/Almond

Gimmicky by name, healthy and delicious by nature. Made in one pot in about an hour (including prep time) this is best enjoyed with a green salad and a glass of vino. I'm addicted to Sunflower Greens since we've been stocking them so I had those with tomatoes and vinaigrette on the side. 

So, chop 1 medium onion up small and fry in a big pan with a little coconut oil until soft.

Boil the kettle and prepare about 1 and a half pints of stock - I like the Kallo ones we sell and I used a Garlic and Herb one for this recipe. 

I use buckwheat instead of arborio rice because it's more nutritious and nutty in flavour. (You can use pearl barley too if you prefer), throw the buckwheat in the pan and stir constantly for 1-2 mins. 

Add a couple of ladles of stock to the pan. (Stir as often as you can and whenever the water has nearly evaporated, add a little more, keep going in this way for the next 40ish mins until the buckwheat is cooked.)

In a blender whizz together the flesh of 2 small avocados, 200ml almond cream, salt, pepper, juice of 1 lemon  and 2 cloves of garlic.

After about 25 mins of stirring and adding stock to your buckwheat. (You can use this time to chop asparagus, spinach and parsley and shell your peas ready) - heat a gridle pan and cook the asparagus for 4 mins on a high heat, then remove and leave on a plate. 

Taste your buckwheat - is it nearly chewy?  If yes then add the peas.

Add your spinach and asparagus. Let the spinach wilt.

Then add the avocado almond mixture and stir in until heated through. 

Try the buckwheat again. Cooked? Good. Turn off the heat and stir in some chopped parsley and salt and pepper to taste.



Allie BellComment