Risotto de "mote" of wheat with avocado pesto and spinach

Prepare your ingredients: Peel the avocados; Wash, peel and fine chopping the onion; Wash spinach; wash and chop thin ciboulet and cilantro; Squeeze juice to lemons.

Prepare the "mote" wheat according to the instructions of the container.

Put a pot over high heat, add the oil and butter, then onion and lower the intensity of the fire. Skip until it is translucent. Incorporate the "mote" of wheat already cooked and sauté for 5 more minutes.

Add white wine and boil until it is reduced by half. Spice with salt and pepper. Tapar and let stand 5 minutes.

For the pesto: liquefy the avocado with lemon juice, spinach, cilantro and onion. If you want to liquefy easier you, adding tablespoons of water until you reach the desired consistency.

Serve the risotto and above add the avocado pesto.

Before serving, spinning grated Parmesan cheese.