Fresh and green - no more to say.

Makes 3—4 servings

Ingredients

  • 150 grams risotto rice

  • 1,2 litre good quality vegetable stock

  • 1 onion, peeled and chopped

  • 50 ml white wine (optional)

  • 1 small romanesco broccoli, cut into florets

  • 8 fresh asparagus

  • 2 tablespoon olive oil

  • sea salt and freshly ground pepper to taste

  • 80 grams Parmesan cheese (optional)

  • couple of green leaves

  • handful of fresh peeled peas

For the pesto

  • 5 tablespoon olive oil

  • 50 grams pine nuts (gently heated in a pan)

  • 1 bunch of basil, chopped

  • 10 leaves of rocket, chopped

  • sea salt and freshly ground pepper to taste

  • 80 grams Parmesan cheese (optional)

Method

  1. Wash the romanesco broccoli, cut of the stem and cut into small florets. Put to the side.

  2. Wash the asparagus and take the hard ends off. Put to the side.

  3. For the pesto mix olive oil, pine nuts, basil, rocket, sea salt and pepper, grated parmesan cheese and blend to a smooth green paste.

  4. In a large saucepan bring the vegetable stock to boil and leave hot.

  5. In another saucepan add olive oil and heat it up. Then add the onions and sauté for 5 min.

  6. Add the rice and stir until translucent, than deglaze with the white wine.

  7. Then stir the mixture constantly by adding the stock, a ladleful at time,
    letting each one cook away before adding more and until the rice is tender.

  8. In another large sauce pan bring water to boil, add 1 teaspoon of salt. Then add the florets and cook for 8 minutes and then add the asparagus and cook another 3-4 until al dente. Pour off the water and put to the side.

  9. Leave the risotto covered to rest for a couple of minutes, add pesto and stir. Season to taste with sea salt and pepper.

  10. Add florets and pieces of green asparagus.

  11. For extra creaminess add 80 grams of grated Parmesan cheese.

  12. Enjoy on its own or with some green leaves and fresh peeled peas.