INGREDIENTS 

• 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 or Organic Vegetarian Basil Pesto
• 100g frozen garden peas
• 2 handfuls of fresh watercress
• Freshly grated Parmesan, to garnish

INSTRUCTIONS 

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