Peel <quantity>2</quantity> garlic cloves and add them to the blender. Add <quantity>½<unit>cup</unit></quantity> of roasted sliced almonds

Add <quantity>⅔<unit>cup</unit></quantity> of mizuna, <quantity>⅔<unit>cup</unit></quantity> of young ground elder, and <quantity>⅔<unit>cup</unit></quantity> of parsley leaves. Add <quantity>⅓<unit>cup</unit></quantity> of grated parmesan cheese

Add <quantity>1<unit>cup</unit></quantity> of extra virgin olive oil

Add <quantity>⅓<unit>cup</unit></quantity> 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 <quantity>2</quantity> small onions

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil to a medium saucepan over low heat

Add the onion and sauté until translucent, mixing occasionally

Add <quantity>1¼<unit>cups</unit></quantity> of arborio rice. Turn the heat to medium and stir for 1m

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil and stir to combine

Add salt and black pepper to taste. Stir

Add <quantity>½<unit>cup</unit></quantity> of white vermouth and stir until the liquid is completely absorbed

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

Add <quantity>¼<unit>cup</unit></quantity> of grated parmesan cheese and stir until completely melted

Add <quantity>2<unit>tbsp</unit></quantity> 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!