Heat the oil in a large saucepan and fry the onion until softened, but not browned. Add rice and stir until coated with oil.
Gradually add the hot stock, a cupful at a time, stirring, until the liquid has been absorbed. Add the peas just before the end of cooking and heat through.
Just before serving, stir in the pesto sauce and then serve with a few shavings of Parmesan and basil leaves.
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