To make the pesto, place all the ingredients in a blender and pulse until blended but still slightly textured, then season. Place into a jar and drizzle olive oil over the top to prevent the green from discolouring. Chill until needed – it will last 3 – 5 days in the fridge.

Place the sunflower seeds in a medium-sized casserole and cover with water, cover with a lid and bring to a boil, then reduce to a simmer and cook until al dente, approx. 45–55 minutes. Strain the seeds through a sieve into a large bowl, reserving the cooking liquid.

Transfer 1 cup of cooking liquid and 1 cup of seeds to a blender; reserve the remaining seeds and discard the remaining liquid. Add the cream and Parmesan and blend until very smooth.

Heat a Le Creuset 26cm Signature Shallow Casserole on medium heat with a good drizzle of olive oil. Add the onion and the garlic, and cook, stirring, until the garlic is fragrant and the onion turns translucent. Add the reserved sunflower seeds and cook until the seeds are toasted (about 1 minute). Add the stock and simmer over medium heat until liquid is almost fully reduced and the seeds are tender, about 15-20 minutes.

Once the seeds are tender, add the blended seed and cream mixture to the risotto and stir to incorporate until thickened. Season to taste and serve with the blanched asparagus spears, extra cheese and the spinach pesto.