On a medium heat on the hob, add the olive oil to a medium saucepan and heat. While that heats up, dice onion and garlic finely, and cook in the pan.
Add risotto rice to the same pan and stir, coating with the oil. Crumble in a vegetable stock cube, and pour in some boiling water to cover the rice. Simmer and stir continuously for 40-45 minutes. If using white risotto rice, cook as per the instructions on the packet as this will be quicker. Keep adding water until rice is cooked and the water is absorbed. For the last 6 minutes of cooking time, add the asparagus and 90g frozen peas.
While the rice is cooking, blend 50g of defrosted garden peas, spinach, 70g of green pesto with a splash of water, salt and pepper. Blend to a puree texture.
Once the water has mostly absorbed with the rice, stir in the blended pea puree and warm for 2-3 minutes. Season with salt and pepper.
Serve in two bowls, each topped with 1 tbsp of pesto swirled over and a sprinkle of Lizi’s High Protein Granola.