Creamy Vegetable and Pesto Risotto

Ingredients

• 1 Tablespoon Olive Oil
• 1 whole Onion, Chopped
• 1 clove Garlic, Crushed
• 1 stalk Celery, Chopped
• 1 whole Carrot, Chopped
• 1 cup Long Grain Rice
• 2 cups Water
• 1 cube Vegetable Bouillon
• 1 can (10.75 Oz. Can) Condensed Cream Of Mushroom Soup
• ¼ cups Parmesan Cheese
• ¼ cups Frozen Peas
• ¼ cups Frozen Corn
• 3 Tablespoons Sun-dried Tomato Pesto

Preparation Instructions

Heat oil in a large skillet on medium heat. Saute onion, garlic, celery and carrot for 3 minutes until softened. Add rice and saute for another few minutes. Add water and turn heat on high until boiling. Add boullion cube and stir until dissolved. Reduce heat to low and simmer covered for 20 minutes or until all the liquid has been absorbed and rice is cooked. Add mushroom soup, parmesan cheese, peas, corn and pesto. Stir until fully combined and cook covered for 5-10 minutes until vegetables are heated through.