Simon Rimmer served up a tasty spring green risotto with poached egg on Sunday Brunch.

For the ingredients are: 250g Arborio rice, 900ml veg stock – warm, 50g butter, 75ml white wine, 1 sliced onion, Clove garlic and 100ml cream.

For the pesto: 50g basil, 50g hard Italian parmesan style veggie cheese, 100ml extra virgin olive oil, 25g mint, 25g pine nuts, toasted, 1 clove garlic, 50g peas, Handful shredded spinach, 12 x asparagus spears, blanched and Garnish with more 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.