recipes "Quick Recipes"

Rice and risotto dishes to cook quicky and easily.


What do you need

  • [   ] 200g Riso Gallo RUSTICO BLACK RICE 4 Ripe Avocados
  • [   ] Fresh basil to garnish
  • [   ] 1 tbsp of extra virgin olive oil
  • [   ] 20g of almond skinned and chopped
  • [   ] 5g of toasted sesame seeds
  • [   ] 1 lemon
  • [   ] Salt and pepper to taste
  • [   ] 25g of Basil leaf
  • [   ] 20g of grated Grana Padano cheese
  • [   ] 45ml of extra virgin olive oil
  • [   ] 12g of pine nuts
  • [   ] Salt and pepper to taste

Proposed by: Danilo Cortellini


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How to prepare:

First and foremost prepare the pesto. This is very easy – simply put all the ingredients into a blender or a jug, if you want to use a hand blender, and blitz them all together until you have a grainy paste – keep aside in a jar.


You can store the pesto in the fridge for up to 2 weeks and it can be used in a variety of other dishes, such as pasta.

Cook the RUSTICO BLACK RICE in salted boiling water for 18 to 20 minutes. Once ready put it a mixing bowl.


Open the avocados in halves and remove the stones. With a small knife make a few incisions on the avocados pulp just to make it easier to eat them once stuffed.


If the cavities left by the stones are not wide enough for 2 spoons of rice, scoop out with a spoon a bit of avocado pulp and put it in the bowl with the rice.


Now dress the rice with a drop of lemon juice, a tbsp. of extra virgin olive oil and a spoon of basil pesto. Add salt and pepper to taste a bit of lemon zest.


Stuff the avocado halves with 2 spoons of rice and serve on a wooden board. Sprinkle over the chopped almonds and the sesame seeds and garnish with fresh basil leaves.


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