Mushroom & Avocado Risotto


  • 5 cups vegetable stock
  • 1 tbsp olive oil
  • 450g mushrooms (portabella work so beautifully!)
  • 1 onion
  • 2 garlic cloves
  • 2 cups arborio rice
  • 2/3 cup dry white wine
  • 1/2 cup frozen peas
  • 1/2 cup grated parmesan (plus extra to serve)
  • 2 avocados (medium)
  • 1 lemon
  • steamed greens


  • 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.