Risotto is best served as soon as it’s cooked as it will thicken on standing. If it does thicken, stir in an extra 1⁄2 cup hot stock or water. Fresh basil pesto is available in the refrigerated dip section of major supermarkets.
2 cups chicken stock
540g sachet roasted pumpkin soup
2 tblsps olive oil
1 onion, finely chopped
1 1⁄2 cups Arborio rice
1 cup frozen peas
2 tblsps fresh basil pesto
1⁄2 cup shredded parmesan
Salt and pepper, to taste
Extra fresh basil pesto, to serve
Bring stock and soup to boil in a large, covered saucepan over a high heat.
2 Meanwhile, heat oil in a separate, large saucepan over a medium heat. Add onion. Cook, stirring occasionally for about 3 minutes, or until soft. Stir in rice.
3 Add stock mixture. Stir to combine. Bring to boil. Cover with lid. Gently boil, stirring occasionally, for 12 minutes.
4 Add peas. Cook for a further 2 to 3 minutes, or until rice and peas are tender and stock is absorbed. Remove from heat.
5 Stir pesto and parmesan into risotto. Season with salt and pepper.
6 Serve with extra pesto.