Avocado, Tomato and Coriander Potato Risotto

Danny Livesey (EYHO)
Avocado, Tomato and Coriander Potato Risotto
Serves 4
Print recipe
  • Prep time 10 mins
  • Cook time 15 mins
  • Ready time 25 mins

This creative Potato Risotto, from EYHO, was one of the dishes served to Paul McCartney and team on the USA leg of their ‘Out There’ tour.

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  • 4 avocados
  • 2 heirloom tomatoes
  • 4 potatoes (Desiree)
  • 1 bunch coriander
  • 3 tablespoons vegetable stock
  • 100 g vegetarian or vegan parmesan
  • 50 g butter or margarine


Cut the potatoes into very small pieces and cook in vegetable stock until just cooked.

Add puréed avocado, tomatoes, chopped coriander, vegetarian Parmesan cheese, butter and seasoning, and bind together.

Serving suggestion: Prepare spring rolls by wrapping avocado, tomato, gem lettuce and courgette ribbons in filo pastry and deep frying in vegetable oil. Top each serving of your Avocado, Tomato and Coriander Potato Risotto with one crispy spring roll.


Additional notes

This dish was served to Paul McCartney and his team on the ‘Out There’ tour. Recipe courtesy of EYHO.

  • Debbie

    im a little confused,i would like to make the advacado,tomato and coriander potato risotto. but it does not mention how much aboro rice. please advise


    • Meat Free Monday

      This is actually a potato ‘risotto’ – no rice involved.