Friday, 1 March 2013
Avocado & Corn Risotto with Lime
While we were on holidays on the far north coast of New South Wales, there were plenty of farmers markets where I bought fresh local produce. Being a tropical climate in this area the avocadoes were plentiful, cheap, and delicious. Even thought it rained and rained, and rained some more, it did give me an opportunity to cook and get the creative juices flowing. I love avocado - so much that sometimes lunch is whole fruit with a little salt and lots of pepper, just as it is. As Summer says goodbye and Autumn begins, the corn is at its peak and is quite cheap, so marry the two together for a rich and creamy summery risotto. This recipe makes enough for a dinner for two (or if you are like Nigella Lawson, probably one!). Don't make more than you can eat at one meal time, as avocado becomes bitter when overcooked and does not re -heat well. I find the lime cuts through the richness of the avocado and creamy rice, but you can leave it out or use lemon instead.
1 cup arborio rice
1 garlic clove crushed
Massel chicken style stock powder, made up to two litres
1 whole corn cob, grilled, kernals removed
1 large ripe avocado, or 2 small ripe avocados
1 cup baby spinach
1 lime (or lemon if you don't have lime) cut into wedges
fresh cracked black pepper
Puree the avocado and set aside.
Make up stock in a large saucepan and bring to simmer to keep hot.
In a second medium heavy based saucepan gently saute rice with crushed garlic for a minute or two until rice is translucent, stirring constantly.
Add one cup of stock and stir until stock is absorbed.
Add corn kernals.
Keep adding stock about half a cup at a time until absorbed and rice is cooked. i like my risotto with just a bit of bite to the grains of rice, but almost soupy, so it slides quickly off the spoon. It shouldn't stick to the spoon like glue!
When you are ready to serve, stir through avocado and spinach, and leave for a minute until spinach is wilted.
Serve with a wedge of lime and cracked pepper to taste.