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

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