Preparation time: 30 minutes
Cooking time: 20 minutes
For 4 people
Brown the onion in a previously oiled pan. Add the rice and mix.
Moisten with the white wine and let the grains soak up.
Pour a ladle of broth and stir. Cover and let simmer on low.
When the liquid is absorbed, add a ladle of broth, mix.
Do this until all the broth has been absorbed. The rice should be cooked but still slightly firm.
Add the pesto, then the butter and the parmesan. Mix.
Leave to rest for a few minutes, covered, before serving.