Classic Basil Pesto Risotto with Peas and Watercress

On the table in 25mins

Serves 2



  • 25g butter
  • 2tbs. olive oil
  • 1 small white onion, finely diced
  • 50g uncooked risotto rice
  • 150ml white wine
  • 300ml vegetable stock
  • 1/2 jar Sacla’ Classic Basil Pesto or 2 Sacla' Classic Basil Pesto Pots or Vegan Basil Pesto
  • 100g frozen garden peas
  • 2 handfuls of fresh watercress
  • Freshly grated Parmesan, to garnish


  1. In a large saucepan melt the butter and olive oil, add the onions and cook until softened but not coloured
  2. Add the risotto rice and stir to ensure all the grains are coated
  3. After one minute, add the white wine and allow the rice to fully absorb the liquid, then add a ladle of the warm vegetable stock and allow the rice to absorb. Repeat the process with the remaining vegetable stock
  4. Add the Pesto and peas and stir through. Keep on the heat until the rice is cooked, season and serve immediately with fresh watercress and a grating of Parmesan

Made with...

Sacla' Classic Basil Pesto 190g

Fragrant, fresh and still our No.1 Pesto. We believe it’s all down to how we grow the leaves – under the strong Italian sunshine wafted by a soft, salty sea breeze.

To make Sacla’ Classic Basil Pesto, we pound together the fresh leaves with Grana Padano, Pecorino Romano and pine nuts. With one jar of our Basil Pesto you can create endless authentic dishes and Italian sides – from Friday night pizza and garlic bread, to prawn pasta and chicken tagliatelle.

buy now

Risotto with Prawns & Classic Basil Pesto

Make it

Coriander Salmon with Pea Risotto

Make it

Rice & Quinoa Salad with Basil Sacla' Pesto

Make it

Basil Pesto Prawn, Pea and Pasta Salad

Make it