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.
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.
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- 4 cups vegetable broth
- 1.5 avocados, coarsley mashed
- 1 lemon, juice
- olive oil, for cooking
- 1/2 large yellow onion, diced
- 3 garlic cloves, minced
- salt and pepper to taste
- 1/2 tbsp Italian seasoning
- 1 cup arborio rice
- 1/4 cup fresh parsley, chopped
- 1/4 cup white wine
- 1/2 cup frozen peas
- In a medium sized saucepan, bring the vegetable broth and 1 cup of water to a boil.
- In a small bowl, mash the avocados and mix with lemon juice, set aside.
- Heat a large skillet (I love my Staub 12'' skillet for this) over medium-high heat with 1 tbsp of olive oil. Add the diced onions and garlic, and season with fresh cracked pepper and Italian seasoning. Sauté for 6-8 mins, stirring occasionally, until the onions soften and begin to caramelize. Then add the parsley and white wine, stir to combine, and reduce the heat to medium-low. Add the arborio rice and an optional 1 tbsp of butter if you aren't vegan, toss to coat the rice.
- Add a ladleful of broth; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Continue adding broth until the rice is creamy, tender to the bite, but slightly firm in the center. *Total time should be about 25-30 minutes from the time you started*
- When all the liquid is absorbed, fold in the peas and remove the pan from the heat. Then gently fold in the avocado, divide the risotto between bowls and garnish with fresh parsley before serving. *For non-vegans, you can also garnish with some grated parmesan cheese!*