Chop the wild garlic and mix with the toasted pine nuts with olive oil until a paste is formed. Season with salt and pepper and add a squeeze of lemon.
Cook and stir risotto until rice is al dente. Finish with butter and stir in the pesto.
Heat olive oil in a frying pan. Briefly sauté the quartered radishes and caramelize with sugar. Then salt and pepper and add the spring leeks.
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