Pea, Pomegranate and Mint Risotto

Ingredients

For the mint pesto

• 25 g fresh mint leaves
• 1 tablespoon raw pumpkin seeds
• 80 ml olive oil
• juice of 1 lemon
• pinch of salt

For the avocado cream

• 1 ripe avocado
• 20 ml lemon juice (about ½ lemon)
• 4 tablespoons olive oil
• 1 tablespoon water
• pinch of salt

For the risotto

• 70 g risotto rice
• 70 ml white wine
• 600 ml vegetable stock
• 1 banana shallot
• 50 g organic frozen peas
• 1 tablespoon pomegranate
• 1 spring onion
• 1 green apple

Method

To make the mint pesto

Place all the ingredients in a blender and mix on high speed until smooth. Your pesto should be a fresh bright green colour.

Have a taste and check the seasoning, adjust as needed.

To make the avocado cream

Put all the ingredients in a blender and blend on high speed until smooth.

Add salt to taste.

To make the risotto

Start prepping the pomegranate by cutting it halfway horizontally and gently removing the seeds.

Peel the green apple and cut it into four segments vertically around the core. Cut about 15 nice dice pieces. Keep the leftovers for a fruit salad or smoothie.

Cut the spring onion very thinly on an angle.

Weigh out your rice and vegetable stock.

Finely dice the shallot.

In a large saucepan start cooking the shallot pieces on very low heat, with no colour, simply making them tender and translucent.

In a separate pan, heat up your stock, so that it’s warm but not boiling.

Add the rice to the pan and cook for another 2 minutes then add the white wine and reduce.

Add the broth gradually, 100 ml at a time. Stir continually but gently, with a wooden spoon or spatula, and do not leave unattended.

When the rice is cooked, fold in the frozen peas and spring onions.

To plate

Start scooping your risotto into a nice bowl.

Scoop a nice spoon of avocado cream on the top.

Garnish with pomegranate seeds and the diced apple.

Finally, scoop a couple of tablespoons of mint pesto all across the risotto.