INGREDIENTS

1 vegetable stock cube

3 tbsp olive oil

3 tsp Cook with M&S easy garlic

1/2 jar (140g) sundried tomatoes, drained and roughly chopped

300g Italian risotto rice

1 jar roasted red peppers, drained and diced into 1cm pieces

4 tsp green pesto

Basil leaves, to serve

Grana Padano, grated, to serve (optional)

METHOD

1. Add the stock cube to a saucepan and pour in 1 litre of boiling water. Bring to a gentle simmer and set aside. 
2. In a large saucepan, heat the olive oil then add the easy garlic and gently saute for 3-4 minutes. 
3. Toss in the chopped sundried tomatoes to the pan and cook for 2-3 minutes, stirring occasionally. 
4. Next, add the rice to the pan and gently toast for 2 minutes, stirring constantly to prevent it sticking. 
5. Add the warm stock a ladle at a time, ensuring each addition is almost fully absorbed before adding the next. Continue adding the stock until it's all incorporated into the rice, around 15-20 minutes. Add a little more water if necessary. The rice should retain some 'bite' in the very centre. 
6. When the rice is cooked, add the roasted red peppers and warm through for 1 minute. Stir in the pesto and remove from the heat. 
7. Serve topped with basil leaves and freshly grated Grana Padano, if you like. Serve with crusty bread.