Vegan Risotto with Zesty Arugula Pesto

• Melt the butter in the same pan and fry the onion for 2 - 3 minutes over medium-high heat.
• Stir in the risotto rice, the garlic, the Italian seasoning and the Sicilian-style herbs. Fry for 1 minute, then pour in a third of the stock.
• Allow the stock to slowly incorporate, stirring regularly and keeping the pan covered with the lid.

• Repeat with the rest of the stock, adding it in two more batches.
• The risotto is done when the rice is soft but still al dente. This should take around 20 - 25 minutes.
• Add the broccoli to the risotto during the final 7 - 9 minutes of cooking time, keeping the pan covered.
• Add extra water and cook longer if you'd prefer the risotto to be less al dente.

• In the meantime, zest the lemon and transfer to a tall container.
• Add the extra virgin olive oil and half each of the basil and arugula.
• Add 1 tsp per person of the toasted cashews and pumpkin seeds.
• Use an immersion blender to process into a smooth pesto (see Tip). Season to taste with salt and pepper.

Tip: add more extra virgin olive oil as necessary if the pesto is too thick.

• Meanwhile, cut the lemon into wedges and halve the olives.
• Chop the rest of the basil into ribbons. 
• Squeeze one lemon wedge per person directly into the risotto.
• Add the basil crème and half of the pesto, then mix well to combine. Season to taste with salt and pepper.