Creamy Vegetable and Pesto Risotto

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.