Place a medium-size saucepan over medium-high heat. Add the broth and bring to boil, lower the heat to the lowest setting and then put the lid on to keep it hot.
Place another medium-size saucepan (with a lid) over medium-low heat, add olive oil. Once heated, add the onions and celery and let it sweat for 3 to 5 minutes with the lid on until the vegetables are soft.
Increase the heat to medium, add the rice and continue cooking for 3 minutes stirring often so as not to allow the rice to stick at the bottom of the pan. Laddle in ¾ cup of hot chicken stock. Stir once in a while until the liquid is absorbed - about 7 minutes. Continue adding ½ cup of the stock at a time until the rice is tender with a little bite as you chew - about 40- 50minutes.
Add butter, ½ teaspoon salt and a few grinds of pepper. Mix, scraping the sides and bottom of the pan. Remove the pot from the heat, add the grated parmesan and stir to combine until creamy. Add extra seasoning and parmesan according to your taste.
Serve immediately topped with roasted asparagus, baked lemon- garlic shrimp (check the note below for the recipe), scatter the diced avocado and drizzle remaining olive oil to finish.