southwestern risotto with avocado

This is new territory for me.  I'm not much of a risotto maker.  I usually reach for rice.  But I'm branching out and trying new things!  Being brave.  It was one of my New Years resolutions.  I know, trying new food might not seem brave, but small steps, people.  So I tried risotto this time, and it wasn't a disaster!  Yay!  In fact, it was very tasty.  Not at all like my previous forays into risotto. 

1 lb risotto
4 cups vegetable broth
1/2 cup white wine
1 onion, thinly sliced
1 pepper, thinly sliced (green, red... etc.)
1 cup corn (I used fresh, but you can also use defrosted or canned)
1/2 cup diced tomatoes
2 small avocados, chopped into small pieces
4 T olive oil
1 T butter
2 tsp. cumin
1 tsp. cayenne pepper
couple sprigs of cilantro
hot sauce to taste (I used Cholula)
optional: cheese (I used goat cheese, but cheddar, monterey jack, or chihuahua would be good)
optional garnish: salsa, sour cream
serves 4-6

First saute your onions and peppers in 2 T olive oil until softened and lightly browned.  Add in your tomatoes and corn and warm lightly for about 1 minute.

Set aside.  Warm the other 2 T of olive oil and the butter in a large pot.  Add the risotto and stir for about 3 to 5 minutes.  Pour in the wine, and continue stirring until absorbed.

Pour in enough broth to just cover the risotto, and stir, stir, stir.  I think this was my problem before.  I wasn't vigilant and left it to simmer like rice.  Risotto is high maintenance and needs consistent if not constant stirring. 

Continue this process until the risotto has absorbed the broth.  This will take some time- 15 to 20 minutes.  High maintenance.  Stir in your avocado. 

Add in the rest of the vegetables, the cumin, cilantro, and hot sauce.  Stir.

I added some goat cheese for just a little tang, but I'm pretty sure any cheese would be tasty melted into this mixture.  Or skip it all together.  Your choice! 

Garnish with salsa, sour cream, or more cheese, or just eat it right out of the pot!