Simon Rimmer served up a tasty pesto, avocado and artichoke risotto on Sunday Brunch.

The ingredients are: 1 ripe avocado, cut into slices and 6 x artichoke hearts in olive oil, charred.

For the risotto: 300g Arborio rice, 900ml veg stock – warm, 50g butter, 75ml white wine, 1 sliced onion, 1 Clove garlic – chopped and 100ml cream.

For the pesto: 50g basil, 50g hard Italian parmesan style veggie cheese, 100ml x virgin olive oil, 25g mint, 25g pine nuts, toasted and 1 clove garlic.

To garnish: finely grated cheese and a poached egg.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.