Serves: 4
Method:
| Ingredient | Qty | Prep |
| Avocado | 3 medium | mashed smoothly |
| Onion | 1.5 large | chopped |
| Garlic | 5 cloves | minced |
| Arborio rice | 300 g | |
| Vegetable stock | 225 ml | |
| Water | about 1.5 l | |
| Salt | to taste | |
| Black pepper | to taste | |
| Parsley | 2 tbsp | minced |
| Lemon juice | to taste | |
| Cheese | 100 g | grated |
- Fry garlic and onion till they become transparent
- Add rice, salt & pepper and cook for 2 minutes
- Add the vegetable stock and cook on medium heat till liquid is absorbed
- Add water in increments of 200 ml & cook till liquid disappears before adding more
- Mash avocados with lemon juice, salt & pepper
- Add to the pan along with cheese after the rice is fully cooked
- Combine well, garnish with parsley and serve warm
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