Herb Pesto Risotto

Peel 2 garlic cloves and add them to the blender. Add ½ cup of roasted sliced almonds

Add ⅔ cup of mizuna, ⅔ cup of young ground elder, and ⅔ cup of parsley leaves. Add ⅓ cup of grated parmesan cheese

Add 1 cup of extra virgin olive oil

Add ⅓ cup of apple cider vinegar

Add black pepper and salt to taste

Blend it on medium speed until almost smooth

The herb pesto is ready

Trim, peel, and small dice 2 small onions

Add 2 tbsp of olive oil to a medium saucepan over low heat

Add the onion and sauté until translucent, mixing occasionally

Add 1¼ cups of arborio rice. Turn the heat to medium and stir for 1m

Add 2 tbsp of olive oil and stir to combine

Add salt and black pepper to taste. Stir

Add ½ cup of white vermouth and stir until the liquid is completely absorbed

Add ½ cup of water and keep stirring for 15m until the rice is cooked through but still slightly firm. Add more water when necessary, ½ cup at a time

Add ¼ cup of grated parmesan cheese and stir until completely melted

Add 2 tbsp of the herb pesto and stir to combine.

Plate the risotto and top with grated parmesan cheese to taste. The herb pesto risotto is ready

Enjoy!