Avocado Risotto

Heat the oil in a large frying pan, wok or risotto pan, and cook the onion and garlic over a medium-low heat for 5 minutes, until soft and translucent. Add the rice and cook for a further 2 minutes.

In a bowl, mix the stock cube with about 150ml hot water and stir to dissolve. Then add this into the pan. Cook, stirring, until the liquid has nearly all been absorbed. Add more hot water around 150ml at a time, again waiting for it to be mostly absorbed before adding more, and stirring regularly. Continue adding water until the rice is cooked to your liking. I ended up using just over a litre of water, but you might need slightly more or less.

Meanwhile, put the avocado into a bowl. Coarsely mash the avocado with a fork, along with the lime juice and salt and pepper.

When the rice is cooked, add the cheese, then the mashed avocado and chopped parsley, and mix until combined. Serve warm.