Method

1. Heat 20ml of the Cobram Estate Extra Virgin Olive Oil in a large non-stick frying pan over a medium heat. Season the chicken with sea salt and pepper. Cook for 4-5 minutes, or until golden and cooked through. Set aside to rest before slicing.

2. Place the broccoli into a food processor and pulse until it resembles rice.

3. Heat another 20ml of Cobram Estate Extra Virgin Olive Oil in the same frying pan over a medium heat. Add the onion and garlic and cook, stirring 2-3 minutes, or until softened.

4. Add the stock, broccoli, quinoa flakes and peas. Cook for 6-8 minutes or until bubbling and a porridge consistency.

5. Place the cashews, basil, Parmesan and remaining oil in a food processor. Blend until a smooth paste forms.

6. Add the pesto to the saucepan and stir to combine. Divide risotto into serving bowls and top with the sliced chicken, extra cashews, Parmesan, basil leaves, lemon zest and wedges.

Recipe from Courtney Rouldon, The Cook's Pantry