Pumpkin Seed Oil Risotto

2 Tbs olive oil
1 1/2 cups arborio rice
1/2 cup white wine
4 cups vegetable broth
4 cups baby arugula
2 avocados, cubed
1/4 cup toasted pumpkin seed oil

1) In a large saucepan, heat oil until warm. Add rice and stir for about 2 minutes, or until rice is slightly toasted.
2) Stir in white wine to deglaze.
3) Add one cup of vegetable broth. Cook until it is mostly absorbed, stirring occasionally. Repeat this step until all of the broth is used. The rice should have absorbed most of the liquid and looks creamy.
4) Remove from heat and add the arugula and avocados. Stir until the arugula has wilted and the avocados have melted into the risotto.
5) Stir in the toasted pumpkin seed oil and add salt to taste.

Review: I bought toasted pumpkin seed oil a while back for a recipe. I didn't find another one to use it in and was starting to feel like I wasted my money. I went on an exhaustive search for a new recipe to use it in. The vast majority of recipes was using it in a dressing. I don't like making salads for dinner, as it leaves me with limp leftovers. I was happy to find this risotto recipe, but wasn't sure it'd be tasty without the cheese. Well, it definitely was. There's no strong flavor (maybe I should add more toasted pumpkin seed oil?), but a general savoriness. It's definitely filling and I didn't miss the cheese!!

Adapted from:
http://theingredientfinder.com/blog/33-pumpkin-seed-oil-risotto