I couldn't believe how easy this was, and so delicious, however next time I would add half a cup cream whilst adding the pesto.
4 cups chicken stock (or vegetable)
3/4 cup dry white wine
1 Tbs butter
1 Tbs oil
1 onion, chopped finely
2 cups arborio rice
1 cup frozen peas
1 small jar basil pesto
1/3 cup parmesan cheese
salt and pepper
extra parmesan, to serve
In a saucepan, heat the stock and wine until boiling. Meanwhile, in a microwave dish, combine the butter, oil and onion. Cook on high, uncovered, for 2 minutes. Add the rice and stir to coat, cook on high, uncovered, for 1 minute.
Add the stock to the rice mixture and stir to combine. Cover rice using a lid with a vent opening (or cover with cling wrap, making a slot with a knife at the top). Cook on medium for 16 - 18 minutes. Halfway through cooking, stir through peas. (Don't overcook risotto, as the risotto will continue to thicken and cook once you remove it from the microwave).
Stir in parmesan cheese and basil pesto, and season. Serve with shaved parmesan.
The rice and stock mixture combines, before placing in the microwave.
Before adding the pesto and cheese.