Creamy Avocado Risotto with Balsamic Glazed Chicken Breast


Serves 2


  • 2 large avocados, peeled, mashed and seasoned with salt, pepper and lemon juice
  • 1 onion, finely sliced
  • 1 garlic clove, crushed
  • 140g Arborio rice
  • 500 ml vegetable or chicken stock (kept warm)
  • 2 chicken breasts
  • 1 tsp olive oil
  • 80 ml dry white wine
  • ¼ cup balsamic vinegar
  • 2 tbsp sugar
  • 1 handful freshly grated parmesan cheese (extra shavings for garnishing)
  • salt and freshly ground black pepper


  • In a large pan, heat the oil and sweat the onion and garlic until translucent, add the rice and coat well with the oil.
  • Stirring continuously add the wine, once absorbed start adding the stock ladle by ladle, waiting between each ladle for the stock to be absorbed.
  • When cooked the rice should be creamy but still have a bite.
  • Mix through the grated parmesan and season to taste.
  • Meanwhile cook chicken breasts in a hot dry pan and once chicken stops sticking, turn and pour a mixture of balsamic and sugar over.
  • Mixed mashed avocado through risotto, ladle into a large bowl and place the chicken breast on top.
  • Sprinkle with freshly ground black pepper and parmesan shavings.

Recipe supplied by Louis Potgieter, The Fushion Cooking School.

DOWNLOAD ATTACHMENT: Others Avo Risotto Glazed Chicken
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