Avocado and chervil risotto

Directions

1. Wash the lime in warm water, dry it, and then zest it. ≈ 8 min
2. Roll the lemon on the countertop to release more juice, then squeeze it. ≈ 10 min
3. Carefully peel the avocados using a vegetable peeler, then cut them into slices by rotating them around the pit with a knife. ≈ 8 min
4. Separate the top half by turning it, and then immediately rub it with a little lemon juice to keep its beautiful green color. ≈ 2 min
5. Pierce the fruit with a knife, remove the core, and then rub the flesh with lemon juice. ≈ 3 min
6. Cut each half of the avocado into eight slices. ≈ 8 min
7. Cut one of the avocado slices lengthwise, place it in a salad bowl, and drizzle with about 2 tablespoons of lime juice. ≈ 8 min
8. Gently combine the slices and set aside. ≈ 4 min
9. Mash the flesh of the second avocado with a fork, then mix it with the remaining juice to create a puree. ≈ 4 min
10. Peel the onion and chop it into small pieces. ≈ 8 min
11. Wash the chervil, dry it, set aside a few attractive bunches, and then chop the remaining leaves finely. ≈ 8 min
12. Bring the broth to a boil in a saucepan, then keep it warm. ⏱ ≈ 10 min
13. Heat a saucepan and melt the butter until it foams. ⏱ ≈ 7 min
14. Add the onion and cook it over medium heat, stirring frequently, until it is softened and lightly golden. ≈ 3 min
15. Add the rice and cook it until it is tender and translucent. ≈ 3 min
16. Deglaze with white wine and allow it to reduce almost completely over medium heat, stirring constantly with a wooden spoon. ⏱ ≈ 10 min
17. Pour each portion, pour over about a quarter of the hot broth and stir until the liquid is completely absorbed. ⏱ ≈ 10 min
18. As soon as the liquid is absorbed, add the hot broth in small amounts. ⏱ ≈ 10 min
19. Let the rice simmer over medium heat, stirring occasionally, until it is still slightly firm, about 15 minutes. ⏱ 15 min
20. At this point, add the avocado puree and let it simmer for another minute, stirring occasionally. ⏱ ≈ 40 min
21. Add the chopped chervil and lime zest, then adjust the seasoning with salt and pepper. ≈ 2 min
22. Remove the risotto from the heat, cover it, and let it rest for about 5 minutes. ⏱ 5 min
23. Adjust the seasoning with salt and pepper again. ≈ 2 min
24. Place the still-warm risotto on preheated plates. ⏱ ≈ 10 min
25. Garnish with the marinated avocado slices, the reserved chervil, and the frozen cherry tomatoes, then serve immediately. ≈ 10 min
26. For a complete meal, you can place a pan-fried salmon fillet on top of the risotto. ⏱ ≈ 40 min