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1
Vegan: omit butter (double the olive oil) and use a vegan seasoning like Parmazano instead of the cheese.
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2
Use a large heavy bottomed saucepan for this.
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3
Heat the olive oil and fry the chopped onion over a medium heat until it goes transparent.
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4
You don't want it to crisp at the edges if you can help it.
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5
While the onion cooks, bring the vegetable stock to the boil in another pan and leave over a low heat.
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6
Add the crushed garlic cloves and the risotto rice and stir constantly for 2-3 minutes or until each rice grain has been coated with oil.
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7
Beware of sticking- do NOT stop stirring!
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8
Pour the white wine onto the rice, and cook over a moderate heat, stirring constantly again- the liquid will evaporate and the rice will begin to soak up the rest.
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9
Once the wine has evaporated, ladle enough stock into the pan to just cover the rice, and cook, stirring occasionally to prevent sticking.
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10
Add more stock as before, and continue for 20-25 minutes until the rice is tender.
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11
Note: If you find you use all the stock and the rice is not yet cooked, add boiling water where you would have used stock.
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12
Just before the rice is ready, stir in the Parmesan, and then gently mix in the avocados and walnuts or pine nuts.
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13
Scatter over any remaining Parmesan, and serve!
