• 2 large shallots or 1 brown onion, finely chopped
  • 2 tablespoons avocado oil
  • 1 ½   cups (340g) Arborio  rice
  • ½  cup (125ml) dry white wine
  • Pinch of sea salt
  • 4 cups (1 litre) chicken or vegetable stock, hot
  • 60 g (2/3 cup) grated Parmesan cheese
  • 1 ½  avocados, diced
  • 1 tablespoon chopped fresh thyme
  • Freshly ground black pepper


  1. Sauté the onion in avocado oil over medium heat until tender, about 3 minutes.
  2. Stir in the rice and sauté, stirring constantly, until the rice looks translucent, about 2 minutes.
  3. Add the wine and cook until evaporated.
  4. Season with salt and add 1 cup of the warm stock.
  5. Cook, stirring constantly, until the stock is absorbed.
  6. Continue cooking, adding the rest of the stock, 1 cup at a time, until the rice is done, about 15 minutes.
  7. When ready, risotto rice should be moist and creamy and the rice al dente (each grain tender on the surface and slightly firm inside).
  8. Gently fold in Parmesan cheese, avocado and chopped herbs, and season to taste with pepper, and serve in warm bowls.