Risotto with Avocado and Arugula

Name: Risotto with Avocado and Arugula
Ingredients: 2 1/4 cups vegetable stock (540 ml); 2 shallots, chopped finely (½ cup, 60 g); 2 tablespoons olive oil; 1 cup risotto rice (medium grain rice such as Arborio or Carnaroli) (200 g); 3/4 cup dry white wine (you would drink) (180 ml); 1/4 cup Parmesan cheese, freshly grated (1 oz / 30 g); 1 medium-sized, ripe avocado (6.5 oz, 190 g); 1 handful arugula, washed, dried, tough stems removed; For serving: some arugula leaves, grated Parmesan and 1 tablespoon pumpkin seed oil