• 1 tblsp extra virgin olive oil
  • 1 tblsp butter
  • 1 onion (finely chopped)
  • 1 garlic clove (finely chopped)
  • 400 g carnaroli rice
  • 150 ml white wine
  • 1.5 l chicken stock, heated to simmering
  • 200 g frozen peas, defrosted
  • 25 g freshly grated parmesan cheese
  • 2 tblsp good-quality pesto


  • Heat a large, heavy-based saucepan. Add 1 tbsp olive oil and the knob of butter. When the butter is foaming, add the onion and cook for 5 minutes, until it's beginning to soften.
  • Add the garlic and rice and cook for a few minutes more, until the rice is shiny and opaque.
  • Add the wine and simmer for 1 minute, stirring constantly.
  • Reduce the heat and add the hot stock a ladleful at a time, stirring constantly until each ladleful is absorbed.
  • Adding the peas with the last ladle of stock, the rice should be creamy but still firm to the bite.
  • Remove from the heat and stir in the Parmesan and pesto. Season well and serve.