Avocado Risotto

Serves: 4  

Avocado3 mediummashed smoothly
Onion1.5 largechopped
Garlic5 clovesminced
Arborio rice300 g
Vegetable stock225 ml
Waterabout 1.5 litre (approx)
Saltto taste
Black pepperto taste
Parsley2 tbspminced
Lemon juiceto taste
Cheese100 ggrated


  1. Fry garlic and onion till they become transparent
  2. Add rice, salt & pepper and cook for 2 minutes
  3. Add the vegetable stock and cook on medium heat till liquid is absorbed
  4. Add water in increments of 200 ml & cook till liquid disappears before adding more
  5. Mash avocados with lemon juice, salt & pepper
  6. Add to the pan along with cheese after rice is fully cooked
  7. Combine well, garnish with parsley and serve warm