Milanese Risotto

1. Prep all of the vegetables 2. Heat the olive oil in a large pan with a lid 3. Add the arborio rice and half of the pesto into the pan, making sure the rice is coated. Cook for two minutes on a medium to high heat. 4. Throw in the mushrooms, chicken stock and wine. Turn up heat to high and bring to the boil. 5. Once the pan is bubbling, reduce to simmer and put the lid on. Cook for 20-30 minutes while stirring occasionally to prevent sticking. Ensure the rice is cooked and all excess water is boiled off before proceeding. It should be a thick sauce coating the rice. 6. Add the peas, spring onions, lemon juice, nutmeg and the remaining pesto. Stir until heated and season. 7. Garnish with the basil leaves and the grated parmesan. Suggest serving with posh bread.