Mushroom & Avocado Risotto

Method

• Prep Ingredients: Slice the mushrooms, finely chop the onion, crush the garlic cloves and dice the avocados.
• Juice the lemon and reserve the liquid. Set aside.
• Place the stock in a saucepan, bring to the boil. Reduce heat to low and keep stock at a simmer.
• Meanwhile, heat some of the oil in a deep frypan or wok over medium heat. Stir-fry the mushrooms until softened. Remove from the pan and set aside.
• Heat the remaining oil in the pan and add the onion and garlic. Cook for 1-2 minutes until softened, but not coloured. Add the rice and cook, stirring, for 1 minute to coat the grains.
• Add the wine and allow the liquid to evaporate. Add a quarter of the mushrooms back in and then add the stock, a ladleful at a time, stirring occasionally. Allow each ladleful to be absorbed before adding the next. With the last ladle, add in the peas and remaining mushrooms. Continue until the rice is tender.
• Stir in the parmesan, then cover and remove from the heat.
• Toss the avocado in the lemon juice - stir into the risotto just before serving. Top with extra parmesan once served.
• Serve with a side of steamed green veggies.