Summer Pea & Asparagus Quinoa Risotto

Start by making the pea puree. To defrost the peas, boil some water and cover the peas for a few minutes then drain them. Add all the ingredients to a blender and blend until it reaches a creamy consistency. Set to one side.

In a medium pan, heat a tablespoon of avocado oil over medium heat. Add the onion and cook for a 4-5 minutes until they become translucent. Add the garlic and cook for 2-3 minutes, stirring frequently.

Add the quinoa to the pan, along with the salt, pepper and stock. Bring to the boil and then reduce the heat. Let it simmer for about 8-10 minutes, add the asparagus and stir. Cook for a further 5 minutes until all the liquid has absorbed.

Stir in the pea puree, mix together well and heat it through. Serve into dishes, add the radish slices and pea shoots on top and a drizzle of avocado or olive oil.