Florence Knight served up a fuss free risotto with farro seeds and pea puree on The Morning.

The ingredients are: 250g farro (farro is found in most delicatessens and some supermarkets. Pearl barley or spelt will also work for this recipe), 3 tbsp extra virgin olive oil, ½ tsp salt, 1 ½ bunches of spring onions, 300g frozen petit pois peas, 50g fresh english peas, podded set aside for dressing, 200ml vegetable stock, 60g butter, 3/4 tsp salt, 50g aged Parmesan and 30g set aside for dressing, 3 1/2 tbsp extra virgin olive oil, Large handful pea shoots and flowers.