Avocado Risotto

This recipe takes a little time and patience, but is so worth the effort. If you have arborio rice use that, but I had plain white rice on hand and it worked well too.

1 tbsp olive oil
1/2 onion, diced
2 garlic cloves, minced
1 cup rice
3 cups hot chicken broth
1/2 - 1 avocado
1 tsp lime juice
1 tsp flax
salt and pepper
1/4 cup shredded parmesan, romano, asiago mix
2 pinches each of parsley and saffron

Heat oil and cook onion and garlic on low until translucent, about 5 minutes. Add rice and cook 2 minutes.

Gradually add broth, 1/2 cup at a time, only adding more when the last addition has been absorbed. This is where the patience comes in handy.

Mash the avocado with lime juice and when all the broth has been absorbed, add to the rice along with the flax, salt, pepper, cheese, parsley and saffron.

Goes great with Classic Osso Buco

http://hotandcoldrunningmom.blogspot.ca/2015/11/classic-osso-buco.html