Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Shallot | 1 tbsp minced (10g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 ½ Gallons as needed, Chicken stock
- 2 Cups Chopped shallot
- 11/16 Cups Olive oil
- 4 Pounds Arborio rice
- 2 Cups Dry white wine
- As needed Salt
- 2 11/16 Cups Parmesan cheese,grated
- ¾ Cup Chopped parsley, basil or cilantro
- As needed Freshly ground white pepper
- California Avocado Salsa Recipe follows
- As needed for garnish Herb sprigs
- 1 Pound California firm-ripe Avocado, for garnish
- 3 Tbsp Fresh lime juice
- =
Directions
Bring stock to a simmer; keep hot over low heat.
Meanwhile, sauté shallot in olive oil until just tender, about 3 minutes.
Stir in rice; sauté, stirring constantly, until outer covering is translucent, about 2 minutes.
Deglaze with wine; cook until almost all wine has evaporated.
Stir in with1 tablespoon salt.
Stir about 1 cup simmering stock into rice until almost all liquid has evaporated.
Continue stirring in stock 1 cup at a time, until risotto has cooked 12 minutes. Do not add stock the last 2 or 3 minutes; risotto must have almost no liquid when it reaches the 12-minute mark.
Immediately turn risotto out on an oiled sheet pan, spreading 1/2-inch thick; cool. Cool remaining stock; reserve for per-order preparation. Risotto can be made up to 1 day ahead; store, tightly covered, in the refrigerator. Take it out shortly before service.
JUST BEFORE SERVICE: slice avocado about 3/8" thick; brush with lime juice.
Heat 3/4 cup prepared risotto, stirring in 1/3 cup simmering stock, until risotto is creamy but rice grains remain al dente. Add additional stock by the tablespoon as needed to reach correct consistency. Stir in 2 tablespoons cheese, 1/2 tablespoon chopped herb, pepper to taste, additional salt, if necessary, then 1/2 cup California Avocado Salsa. Serve in a heated pasta bowl. Garnish with 2 slices avocado and herb sprigs.
CALIFORNIA AVOCADO SALSA
Gently fold together 4 pounds (8) firm-ripe California Avocados cut into 3/8" dice, 1-1/2 pounds diced (3/8") and drained tomatoes, 6 ounces (1-1/2 cups) thinly sliced green onion, and 1/2 cup fresh lime juice. Season to taste with salt (1/2 tablespoon).