Method

To make the Lemon Dill Pesto, add the dill, parsley, lemon juice and zest to a blender and pulse for 2 minutes. Add the Dijon mustard and honey and pulse for a further 30 seconds. Add the walnuts and continue to pulse. With the blender running, add the olive oil in a steady stream to emulsify. Season with salt and pepper to taste.

To make the carrot purée, boil two cups of the cooked carrots in a small spot of salted water. Once cooked, drain the water and use a stick blender or food processor to blend the carrots to a smooth and creamy consistency.

Roughly chop the remaining cup of carrots into smaller pieces, and set both the purée and the chopped carrots aside.

To make the risotto place a medium-sized stockpot over a medium heat and bring the vegetable stock to a simmer.

Heat a large saucepan, melt the butter and fry the onions until soft. Add the rice and fry, stirring frequently, until slightly translucent around the edges. Add the wine and stir over a medium-high heat. Add the lemon zest and herbs.

Add one cup of the stock, stirring continuously until it reduces. Add half of the carrot purée, stirring continuously, until it reduces. Repeat this process until you have used up all of the stock and purée and continue to stir until both have been incorporated into the dish. This should take 30 – 40 minutes.

Add the chopped carrots and the peas and stir in gently. Finally, add the butter and the grated Parmesan and stir to mix.

Serve immediately with fresh lemon dill pesto and Parmesan shavings.