Dean Edwards served up a tasty pesto and pea risotto on Steph’s Packed Lunch.

The ingredients for the risotto are: 30g unsalted butter, 1tsp garlic paste, 150g Arborio rice, 500ml boiling vegetable stock and 100g frozen peas.

For the pesto: 50g pine nuts, toasted, Large handful of fresh basil, Juice ½ lemon and 20ml olive oil.

To serve: 30g parmesan cheese, grated, 30g unsalted butter and Pea shoots, optional.

See recipes by Dean in his book titled: Cook Slow: 90 simple, chilled out, stress-free recipes for slow cookers & conventional ovens available from Amazon now.