Our shortcut version lets you indulge in the rich creaminess of risotto without the usual labour-intensive stirring.
Prepare risotto up to point of adding peas and zucchini. To cool risotto quickly, spread out on a baking sheet and refrigerate about 1 hour. Once cold, place in a container, cover and refrigerate up to 1 day. When ready to serve, place risotto in a large microwave-safe bowl. Loosely cover with a piece of plastic wrap, then microwave on medium for 4 minutes. Remove and gently stir in 1/4 cup (50 mL) water to loosen up mixture. Then stir in peas and zucchini. Loosely cover with plastic wrap and microwave on medium until rice is hot and peas are cooked, stirring at 4-minute intervals. This will take from 8 to 12 minutes. Or place mixture in a wide saucepan set over medium heat. Add 1/4 cup (50 mL) water to loosen up mixture and stir frequently until rice is warmed through, about 5 minutes. Add peas and zucchini and continue to cook, uncovered and stirring often, until peas are cooked, from 5 to 7 minutes. Stir in sour cream, Parmesan and green onions, then avocado.