Created by ImPat on July 29, 2019
Step 1: Bring stock and soup to boil in a large, covered saucepan over a high heat.
Step 2: Meanwhile, heat oil in a separate, large saucepan over a medium heat and then add onion and cook, stirring occasionally for about 3 minutes, or until soft and then stir in rice.
Step 3: Add stock mixture and stir to combine and bring to boil and then cover with lid and gently boil, stirring occasionally, for 12 minutes.
Step 4: Add peas and cook for a further 2 to 3 minutes, or until rice and peas are tender and stock is absorbed and then remove from heat.
Step 5: Stir pesto and parmesan into risotto and season with salt and pepper. and serve with extra pesto.