Ingredients for 4 servings

1 small onion, diced
1tbsp olive oil
1½ litres hot vegetable stock
4tbsp pesto sauce
100g (3½oz) frozen garden peas or petit pois
375g (12oz) risotto rice
a little grated Parmesan
few basil leaves, to serve

Directions

Heat the oil in a large saucepan and fry the onion until softened, but not browned. Add rice and stir until coated with oil.

Gradually add the hot stock, a cupful at a time, stirring, until the liquid has been absorbed. Add the peas just before the end of cooking and heat through.

Just before serving, stir in the pesto sauce and then serve with a few shavings of Parmesan and basil leaves.