Easy Lobster And Avocado Risotto With Fennel And Peas | Avocados from Mexico

Ingredients

• 1 large avocado, diced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 French shallot, finely diced
• 1 fennel bulb, finely chopped (keep fronds for garnish)
• 1½ cups arborio rice
• ½ cup white wine
• 6 cups lobster stock or vegetable stock, warmed*
• 1 cup fresh or frozen sweet peas
• 2 x 1½ lb cooked lobsters, meat removed and chopped
• Zest of 1 whole lemon
• ½ cup parmesan, grated
• Salt and freshly ground pepper to taste