Ingredients
- 34 oz chicken broth
- 1 tablespoon olive oil
- 1 teaspoon finely chopped garlic
- 1 small onion, finely chopped
- 1/2 cup dry white wine
- 1 cup arboreal rice
- 3 artichokes marinated, drained and finely chopped
- 1/3 cup grated parmesan cheese
- 2 eggs, beaten
- 1/2 cup flour
- 1 1/4 cup of bread crumbs
- Parsley for garnish
- 1/4 cup sour cream
- 1/2 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 avocado hass mashed
- 1 tablespoon olive oil
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Instructions
- In a sauce pan, boil the chicken broth. Reduce heat to a lower temperature and cover.
- In a large hot skillet, add the oil and cook the garlic and onion over low heat until transparent. Add the rice and stir for a minute until it's covered in oil. Add the wine and stir until the rice absorbs it. With a big spoon, add broth to rice until the rice absorbs it. Stirring constantly, repeat until the stock runs out. This process takes around 20 minutes. The rice should be soft and creamy texture. Add the Parmesan cheese and artichokes. Spread the risotto on a plate and let cool for 2 hours.
- Add in three separate bowls the flour, egg and bread crumbs.
- With wet hands make 30 risotto balls, 1 inch and a half in diameter by ½ inch high. Coat with flour, pass them through the egg and then bread crumbs. Refrigerate for 30 minutes.
- Mix the mashed avocado, juice of lemon, olive oil and sour cream in a food processor until it is creamy and smooth.
- In a skillet, heat oil and fry the croquettes. It is served with cream on top and garnished with parsley.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
