Avocado Risotto is so creamy and delicious you’d never it was vegan AND gluten free! It’s made in one pan with fresh avocados and a few pantry staples.
If you love avocados as much as I do, you’re going to go nuts over this Avocado Risotto. Everyone knows risotto is one of the creamiest, comforting dishes out there—but it’s not typically known for being vegan.
This Avocado Risotto recipe doesn’t call for any cheese because all of the creaminess comes from the avocado itself. If you’re a cheese lover like I am, you can totally feel free to top yours with a sprinkle of parmesan.
Risotto with avocado is one of my new favorite dishes and lately it’s been the most requested meal in my house! I love this dish because it makes a great base, side, or you could even fill a whole bowl with this Avocado Risotto and have it for dinner alone, I won’t judge!
Lately, anyone coming to my house for a dinner party has tasted this Avocado Risotto recipe because it’s SO easy to make I can basically do it with my eyes closed. It’s great because I can make the risotto in one pan and feed about six people—even the vegans and vegetarians!
You can add whatever protein you like, but my favorite protein to compliment this creamy risotto is blackened shrimp. The bold cajun flavor pairs perfectly with the mild creaminess from the avocado.Avocado Risotto is so creamy and delicious you'd never it was vegan AND gluten free! It's made in one pan with fresh avocados and a few pantry staples.
How to make vegan risotto
Making this vegan Avocado Risotto recipe is simple and only uses one pan!
- First bring the vegetable broth to a boil in a large saucepan. While you’re waiting for it to come to a rolling boil, mash the avocado in a mixing bowl and mix in the lemon juice. The lemon juice helps to preserve the avocado and keep it from turning brown.
- Heat a large non-stick skillet with olive oil and garlic over medium heat. When the olive oil begins to simmer, add the white wine, yellow onion, basil, oregano, thyme, salt and pepper. Cook for 2-3 minutes, then mix in the parsley and arborio rice, and stir to combine.
- Next, reduce the head to medium-low and begin adding the vegetable broth 1/4 cup at a time, stirring occasionally. When most of the broth is absorbed, add another 1/4 cup of broth and stir until it’s fully absorbed. Repeat until the rice is tender and has reached a creamy consistency (about 30 minutes).
- When the rice is tender, begin mixing in the avocado and garnish with more parsley.
Although most arborio rice packages call for water, I use vegetable broth because it adds a lot of flavor to the rice. Remember to taste your risotto as you go along to make sure the flavor is exactly as you want it!
Some questions you might have about avocado risotto:
Is risotto gluten free?
While rice is 100% gluten free, risotto is not usually gluten free. However, this is a gluten free recipe. Just make sure you are clearly reading the label of the vegetable both to make sure it is gluten free.
Is Avocado Risotto healthy?
Avocados are one of the main ingredients here, and a great source of nutrition. Most fruits (yes, avocado is a fruit) consist primarily of carbohydrates, while avocados are low in carbohydrates and high in healthy fats.
Here are six fun facts about avocados:
- Avocados are high in fiber
- They contain more potassium than bananas
- Avocados contain monounsaturated fatty acids that promote heart health
- They can help relieve arthritis pain
- Avocados promote healthy skin with Vitamin E and C
- They can help improve eye health
If you haven’t made risotto before, make sure you carve out a decent amount of time to make it. The key to perfectly cooked risotto is to cook it low and slow, and keep stirring.
If you like this Avocado Risotto, you might like this Sun Dried Tomato Risotto recipe!
Want to try this Avocado Risotto?
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- 1 cup arborio rice
- 1 avocados, coarsley mashed
- 4 cups vegetable broth
- 1/4 cup white wine
- 1/2 cup chopped yellow onion
- 1/2 cup fresh parsley, chopped
- 2 tbsp minced garlic
- 1 tsp dried oregano
- 1 tbsp dried thyme
- 1 tsp basil
- 1 lemon
- salt and pepper to taste
- In a large saucepan, bring vegetable broth to a boil.
- In a medium sized mixing bowl, mash avocado and mix with lemon juice, set aside.
- Heat a large non-stick skillet with 2 tbsp olive oil and garlic over medium heat.
- When olive oil starts to simmer, add white wine, salt and pepper, yellow onion, basil, oregano, and thyme and cook 2-3 minutes or until onions begin to turn translucent. Add 2 tbsp parsley and arborio rice, stir to combine.
- Reduce heat to medium-low and begin adding vegetable broth, about 1/4 of a cup at a time and stirring occasionally. When liquid is mostly absorbed, add another 1/4 cup of broth and stir until absorbed - repeat until rice is tender (about 30 minutes).
- When rice is tender, begin folding in avocado. Garnish with remaining parsley.