For the pesto, place the basil, garlic and oil in a blender and blitz until smooth, season to taste.
For the risotto, add the pesto to a pan and cook for 2 minutes over a medium heat.
Add the rice and cook for a further 3 minutes.
Pour in 1/3 of the vegetable stock and stir continuously allowing the liquid to be absorbed into the rice, repeat this step 3 times until all of the vegetable oil has been absorbed and serve.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.