Creamy Avocado Tomato Risotto
Creamy Avocado Tomato Risotto
Effortless Avocado Tomato Risotto Using Leftover Rice
This recipe for Avocado Tomato Risotto is a delightful way to use up leftover rice. It’s creamy, flavorful, and surprisingly easy to make. The combination of fresh avocado, sweet and tangy tomatoes, and savory bacon creates a dish that feels both comforting and elegant. Perfect for a quick, yet impressive meal!
Main Ingredients- 1 ripe avocado
- 1 fresh tomato
- 5 slices of bacon
- 1/2 onion
- 1 tablespoon olive oil
- Pinch of dried parsley (for garnish)
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by heating a pan over medium-low heat and add 1 tablespoon of olive oil. Add the finely chopped half onion and sauté until translucent and fragrant. Be careful not to burn the onion; gentle sautéing is key to bringing out its sweetness.
Step 2
Once the onion is softened and fragrant, add the bacon, cut into small pieces (about 1cm width). Cook until the bacon is nicely browned and slightly crispy, allowing its rendered fat to add flavor to the pan.
Step 3
After the bacon is cooked, pour in 2 cups of water (400ml) and 1 teaspoon of chicken stock. Bring the mixture to a boil over high heat. If you don’t have chicken stock, you can use a simple dashi broth made from dried kelp or anchovies.
Step 4
As the broth starts to boil vigorously, add the 2 bowls of cold cooked rice. Use a spatula to break up any clumps and stir well, ensuring the rice is evenly distributed. Let it simmer, stirring occasionally, until the rice absorbs the liquid and the mixture thickens into a risotto consistency.
Step 5
To prepare the tomato, briefly blanch it in boiling water to easily peel off the skin, then dice it into small cubes. Add the diced tomato to the simmering rice mixture and cook until the tomato softens and begins to break down, releasing its fresh, tangy flavor into the risotto.
Step 6
Once the tomato is tender, cut the avocado in half, remove the pit, peel, and dice it into cubes similar in size to the tomato. Gently add the diced avocado to the pan. Stir very carefully to avoid mashing the avocado, allowing it to warm through and meld with the risotto for just a minute or two.
Step 7
When the risotto has reached your desired creamy consistency, season with a pinch of black pepper to enhance the flavors. Stir everything together gently to combine.
Step 8
Spoon the finished risotto into a serving bowl. Garnish with a sprinkle of dried parsley for a touch of color and freshness. Your delicious and beautiful Avocado Tomato Risotto is ready to be enjoyed!
