For the pea and spinach pesto
3 Tbsp pine nuts, toasted
1/2 cup hazelnuts
160 g spinach
2 cups frozen peas, defrosted
3 Tbsp grated Parmesan cheese
1 garlic clove
juice of 1/2 lemon
2 Tbsp olive oil
salt and pepper to taste

For the risotto
2 Tbsp olive oil
250 g Spekko Long Grain Parboiled Rice
2 onions, roughly chopped
4 garlic cloves, sliced
3 Tbsp white wine
4 cups hot vegetable stock
1/2 cup grated Parmesan cheese
salt and pepper to taste
3 cups frozen peas, blanched
juice of 1/2 lemon
big handful of fresh mint
2 Tbsp olive oil
Big pinch of sea salt

To garnish
grated Parmesan cheese
pea shoots
edible flowers

1. To make the pesto, mix the pine nuts, hazelnuts, spinach, peas, Parmesan cheese, garlic, lemon juice, olive oil and salt and pepper in the bowl of a food processor. Blend to the desired consistency. 

2. To make the risotto, heat the oil in a pot over medium heat. Add the onion and sauté for 8 – 10 minutes until translucent. 

3. Add the garlic – cook for 1 minute, then add the rice. Stir to cover the rice in oil.

4. Add the wine and cook for a minute more.

5. Start by adding 1 cup of the stock at a time, stirring until the liquid is absorbed. Repeat until all the stock is used up.

6. Stir in the Parmesan cheese.

7. Mix in the peas and 1 cup of the pesto. Cook for another minute, then add the lemon juice, olive oil, salt and pepper. 

8. Serve garnished with Parmesan cheese, pea shoots and edible flowers.