Step 1

In a medium sized saucepan, bring the vegetable broth and 1 cup of water to a boil.

Step 2

In a small bowl, mash the avocados and mix with lemon juice, set aside.

Step 3

Heat a large skillet (I love my Staub 12'' skillet for this) over medium-high heat with 1 tbsp of olive oil. Add the diced onions and garlic, and season with fresh cracked pepper and Italian seasoning. Sauté for 6-8 mins, stirring occasionally, until the onions soften and begin to soften and caramelize a bit. Then add the parsley and white wine, stir to combine, and reduce the heat to medium-low. Add the arborio rice and an optional 1 tbsp of butter if you aren't vegan, toss to coat the rice.

Step 4

Add a ladleful of broth; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Continue adding broth until the rice is creamy, tender to the bite, but slightly firm in the center. *Total time should be about 25-30 minutes from the time you started*

Step 5

When all the liquid is absorbed, fold in the peas and remove the pan from the heat. Then gently fold in the avocado, divide the risotto between bowls and garnish with fresh parsley before serving. *For non-vegans, you can also garnish with some grated parmesan cheese!*