1. For the pesto, mix all ingredient in a bowl and season to taste.

2. To make the risotto, add the butter to a pan. Over a medium heat sweat the onions off with a good pinch of salt for 3-4 minutes with no colour. Add the garlic and cook for 1 minute. Add the rice and cook for 2 minutes. Mix together the stock and tomato juice. Add a ladle of stock to the rice. Constantly stirring and adding stock, cook for 18-20 minutes. Until the rice is cooked but still has a bite. Add the parmesan and tomato butter, season to taste.

3. To serve place into a bowl, spoon pesto over the top. Tear over the mozzarella, scatter over the cherry tomatoes and basil.

Chef's Tip

Chardonnay, Finca la Florencia, Familia Cassone