Pea and pesto risotto recipe

Have you aways wanted to try risotto but didn't know how to make it? What if we told you you could serve up a beautiful risotto dish using just 3 main ingredients in just 30 minutes? It's a half hour hero.

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 4 people


  • 1tbsp olive oil
  • 1 small onion, diced
  • 375g (12oz) risotto rice
  • 1½ litres hot vegetable stock
  • 100g (3½oz) frozen garden peas
  • 4tbsp pesto sauce
  • Grated parmesan to serve
  • Basil leaves, to serve


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.