Lime Risotto With Sirloin Steak And Pumpkin Seed Pesto - cooking recipe

Ingredients

1 lb white asparagus, trimmed, sliced
9-10 tbsp olive oil
1 None onion, finely chopped
2 cloves garlic, finely chopped
1/2 inch fresh ginger, peeled, grated
6 oz spring onions, trimmed, sliced
8.75 oz risotto rice
1 None lime, zested and juiced, plus extra lime slices to serve
3 cups vegetable stock
2 oz Parmesan cheese, grated
8 sprigs fresh basil, leaves chopped
2-3 tbsp canola oil
2 None sirloin steaks (about 1 lb)
1/4 cup pumpkin seeds
1 bunch fresh cilantro, leaves pickled

Preparation

Preheat oven to 300\u00b0F. Cook asparagus in salted boiling water with 1 tsp sugar for 3-4 mins. Drain and run under cold water. Set aside.
Heat 2 tbsp olive oil in a saucepan. Sweat onion, garlic, ginger and spring onions over low heat, until softened. Set 1 tbsp mixture aside. Add rice and lime zest and stir to coat. Season. Add lime juice and cook until absorbed. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 20 mins. Season. Stir in Parmesan, basil and asparagus.
Meanwhile, heat canola oil in a frying pan. Saute steaks over medium-high heat, until browned on both sides. Transfer to a baking sheet and season. Bake for 10 mins then remove from oven and let rest, covered with foil, for 5 mins.
In a food processor, finely grind pumpkin seeds then mix with cilantro and remaining olive oil. Process until smooth. Season.
Slice steak. Distribute risotto between serving bowls. Arrange meat and reserved onion mixture on top. Sprinkle with pumpkin seed mixture and serve garnished with lime slices.