Heat the Vegetable stock. In a pan, heat the oil, add the onions, and celery, and fry gently for about 3-4 minutes, or until softened. Add the rice and keep it stirring. After 1 minute it will look slightly translucent. Add the white wine and keep stirring
Once the rice has soaked up wine, add hot stock in batches. Keep stirring the rice.
Allow each ladleful to be absorbed before adding the next. Cook rice until the rice is soft but with a slight bite.
Add basil pesto and sun dried tomatoes (optional)
Add salt as per taste, 1 tablespoon butter and the Parmesan, then stir well.
Place a lid on the pan and allow to sit for 2 minutes.Serve it hot
