Avocado Risotto

Serves: 4  
Avocado3 mediummashed smoothly
Onion1.5 largechopped
Garlic5 clovesminced
Arborio rice300 g
Vegetable stock225 ml
Waterabout 1.5 l
Saltto taste
Black pepperto taste
Parsley2 tbspminced
Lemon juiceto taste
Cheese100 ggrated
  • 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