Combine rice, 4 cups chicken broth, wine, scallion, 1 tablespoon butter and avocado in a covered casserole dish or dutch oven

Bake at 350 degrees for 45 minutes

Remove from oven, stir in the remaining 1 cup of chicken broth and butter, stir until it's all creamy and smooth and additional chicken broth is heated and the risotto has a creamy sauce add salt and cracked black pepper to taste.