As far as avocado dishes go, this is not only simple it’s delicious. This no-stir, baked avocado risotto is creamy and delicious and blunt to be your new favorite.
Fall is almost upon us and that means the oven will be on for more than just cakes and cookies around here…
the other night, it actually felt cold!
It wasn’t really cold, but it was over 100 during the day and dropped more than 30 degrees and it was a little breezy, so it seemed cold!
This is a super-easy way to prepare risotto.
No standing over the stove stirring going on with this one…
just mix it all up and pop it in the oven.
You like when recipes are easy like this, right?
Grab all you needed items and let’s get COOKING!
I love how it never looks like much going in the oven, but when it comes out…
WOW, it’s magic!
When you take it out of the oven, the avocado will have softened and all you need to do is give it a quick stir when you add in the remaining liquid and tablespoon of butter, add some salt and pepper and you are all set to serve it.
This is a delicious and creamy dish, you can eat it as a main dish if your like me or it’s a great side dish that will go with so many great meals.
- 1 1/2 cups arborio rice
- 5 cups chicken broth (divided 4 cups and 1 cup)
- 1 ripe California Avocado diced
- 1 scallion diced
- 1/2 cup white wine
- 2 tablespoon butter (divided)
- salt and pepper
- Combine rice, 4 cups chicken broth, wine, scallion, 1 tablespoon butter and avocado in a covered casserole dish or dutch oven
- Bake at 350 degrees for 45 minutes
- Remove from oven, stir in the remaining 1 cup of chicken broth and butter, stir until it's all creamy and smooth and additional chicken broth is heated and the risotto has a creamy sauce add salt and cracked black pepper to taste.
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Chris @ The Café Sucré Farinecc says
I love that this is baked in the oven. What a great technique!
Diane says
Thanks Chris, some days it’s all about EASY!
Yankee Kitchen Ninja (Julianne) says
OMG, risotto that you don’t have to slave over? Too good to be true! I’m definitely going to give this one a try, Diane.
Diane says
Oh yes EASY….if there is an easier way I hope to find it!
Christiane ~ Taking On Magazines says
I started drooling as soon as I saw that photo. Seriously. I love me some risotto and adore avocado so this is a match made in heaven for me. I have to admit that I was a bit thrown when I saw that ‘cold’ was in the 70’s. Of course, if it’s been 100 earlier, it’s understandable. 🙂
Diane says
So funny, yes 70….cool. What am I 85 LOL!!!
Erin @ Dinners, Dishes, and Desserts says
Avocados are one of the best things in the world, so this is perfect!! It has been in the upper 80’s here recently, I am definitely ready for a little bit cooler weather.
Diane says
We cooled down to 85 yesterday and I’m thinking Fall is on it’s way…well in another month or to 🙂
Lisa @ Garnish with Lemon says
I love making risotto in the oven, but have never thought of putting avocado in it-that would be fabulous! Can’t wait to make this. Pinned.
Diane says
Thanks Lisa, oh yes the avocado made it even creamier than usual 🙂
Andi says
My hubby makes all kinds of risotto but I never thought about avocado or baking it!
Diane says
It’s easy and creamy WIn-Win!
Shelley @ Two Healthy Kitchens says
Just popped by to say hello, and this photo absolutely grabbed me! I wanted to eat this … NOW! I love risotto … but am so with you on needing quick, easy recipes! Yep … not a lot of time for standing and stirring at dinnertime! This is a brilliantly perfect solution, and I love the creaminess of the lusciously rich yet heart-healthy avocado! This is a phenomenal find! 😀
Diane says
Thanks Shelly, Fall is almost here and it’s time for some EASY Comfort food 🙂