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Herby Vegan Avocado Risotto

Chloe from Forkful of Plants
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 2
With a vibrant green colour, this avocado risotto is just perfect for spring. It’s creamy and indulgent, so comforting enough for those chilly days, yet fresh and green from chopped basil and plenty of lemon.


  • Frying pan or saute pan


  • 2 tbsp olive oil
  • 1 brown onion chopped
  • 4 garlic cloves chopped
  • 150 g arborio risotto rice
  • 60 ml white wine
  • 625 ml vegetable stock
  • 2 tbsp nutritional yeast
  • 1 large avocado ½ mashed, ½ chopped
  • ½ lemon zest and juice
  • 1 handful of basil chopped


  • Pour the stock into a saucepan and keep it on the stove at a low simmer.
  • Heat 1 tbsp of oil in a large frying pan over a medium-low heat, then add the onion. Fry until it begins to soften, about 5 minutes. Add the garlic and fry for 2 minutes more until fragrant.
  • Add the rice and the remaining olive oil and stir for 1 minute, then add the white wine.
  • Keep stirring the risotto until the wine is absorbed into the rice and there is none left in the bottom of the pan.
  • Start adding the stock one ladle at a time. Keep cooking the risotto over a low heat, stirring often to make sure it’s nice and creamy, adding more stock once the last ladle has been absorbed.
  • Keep going until the rice is al dente- cooked through but still slightly firm to the bite, rather than being mushy. This should take 20-30 minutes.
  • Stir the mashed avocado into the risotto, along with the lemon zest, juice, and chopped basil.
  • Season the avocado risotto with salt and freshly ground black pepper to your taste. Finally, gently stir through the cubed avocado, and serve.


STORAGE: You can make risotto in advance and keep it stored until ready to eat. However, make sure you cool it to room temperature quickly, then refrigerate. Rice kept at room temperature for too long can make you ill. Keep it in the fridge in an airtight container for up to 3 days. Leftover avocado risotto doesn’t freeze well, and the grains go mushy when defrosted and reheated.
As it’s rice, you need to make sure that you heat it thoroughly until piping hot to ensure that it’s safe to eat. Heat it either on the stovetop or in the microwave, adding a splash of water if needed to loosen it up to the desired consistency.
If you want the freshest bright green colour, stir through the avocado and basil when you reheat the Spring risotto. The avocado can oxidise when stored for longer periods of time and it will begin to go brown.


Calories: 649kcalCarbohydrates: 82gProtein: 12gFat: 30gSaturated Fat: 4gFiber: 12gSugar: 6g
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