pea, avocado and basil risotto

The combination of pea, avocado and basil makes for a stunningly good risotto.

large handful of basil leaves
30 g vegetarian Parmesan cheese
70 ml olive oil, plus 2 tbsp for cooking
10 g pine nuts
1 clove garlic, finely chopped
2 avocados
1 onion, finely chopped
70 g shelled fresh peas (if you don’t have freshly picked, use the same quantity of frozen peas)
200g Arborio or similar risotto rice
glass of white wine
1 litre vegetable stock
1/2 tsp sea salt

View the full recipe at The Circus Gardener’s Kitchen →