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

Cut off and discard the tough bottoms from <quantity>½<unit>bunch</unit></quantity> of asparagus. Finely slice the asparagus

Trim and finely slice <quantity>1</quantity> spring onion

Slice <quantity>100<unit>g</unit></quantity> of portobello mushrooms

Trim and cut <quantity>1</quantity> zucchini into small pieces

Trim and cut the white part of <quantity>1</quantity> leek into small pieces

Trim, peel, and dice <quantity>1</quantity> onion into small pieces

Pick off the leaves from <quantity>1<unit>bunch</unit></quantity> of spinach

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a medium saucepan over medium heat

Add the diced onion and stir until translucent

Add <quantity>1¼<unit>cup</unit></quantity> of arborio rice and stir

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil and stir

Add salt and ground black pepper to taste

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

Add <quantity>1<unit>tbsp</unit></quantity> 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

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

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

Drizzle olive oil to grease a baking tray and add the monkfish fillet

Season with ground black pepper and salt to taste

Drizzle extra virgin olive oil to taste on top of the fish. Use your hands to spread the seasoning

Bake it in the oven at <temperature>180<unit>°C</unit></temperature> for 10m. The baked monkfish is ready

Add <quantity>¼<unit>cup</unit></quantity> of parmesan cheese to the rice and stir to combine

Add the sautéed vegetables and stir to combine

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

Place <quantity>1<unit>piece</unit></quantity> of the Baked Monkfish on top. Garnish with fresh herbs and edible flowers to taste

The spinach & pesto risotto with monkfish is ready! Enjoy this deliciousness with a chilled glass of white wine!