I ended up making a dandelion pesto and folding it into a spring risotto. The risotto was made with vegetable stock, garlic, shallot, lemon zest, and white wine. I finished the dish with dandelion pesto, chopped dandelion, peas, asparagus, lemon butter, and parmesan. The risotto was topped with Bob and Barbra Russel’s mizuna, garlic chives, and pea tendrils. It was also topped with parmesan, and espellette pepper. Tasting this dish was like taking a walk on a sunny spring day. This picture was an order I made for Mr. Green.