Spinach & 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

Cut off and discard the tough bottoms from ½ bunch of asparagus. Finely slice the asparagus

Trim and finely slice 1 spring onion

Slice 100 g of portobello mushrooms

Trim and cut 1 zucchini into small pieces

Trim and cut the white part of 1 leek into small pieces

Pick off the leaves from 1 bunch of spinach

Trim, peel, and dice 1 onion into small pieces

Add 1 tbsp of extra virgin olive oil to a saucepan over medium heat. Add the portobello mushrooms

Add the leek and stir until translucent

Add salt and ground black pepper to taste

Add the zucchini and stir to combine

Add the spinach and stir for 1m until it wilts. Remove from the heat and reserve

Add 1 tbsp of extra virgin olive oil to a medium saucepan over medium heat

Add the diced onion and stir until translucent

Add 1¼ cup of arborio rice and stir

Add 1 tbsp of extra virgin olive oil and stir

Add salt and ground black pepper to taste

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

Add ½ cup of water to the rice and stir until it evaporates. Add more water as needed, ½ cup at a time, and keep stirring until the rice is cooked but still slightly firm

Add ¼ cup of parmesan cheese to the rice and stir to combine

Add the sautéed vegetables and stir to combine

Add 2 tbsp of the Herb Pesto and stir to incorporate

Add the sliced asparagus and spring onion. Stir to combine. The spinach & pesto risotto is ready

Decorate the plate with the Herb Pesto and add the risotto

Enjoy!