Rocket pesto made in the quantity given in the recipe here, 250g of arborio rice, 200ml of vegetable stock (you can use a Knorr cube), two spring onions (chopped), the juice of half a lemon, some rocket leaves, one tablespoonful of olive oil, salt, pepper.
Mix a quarter of the pesto with the uncooked rice, in a shallow pan with a lid. Bring the stock to the boil and pour it into the pan. Put the pan over a low flame and stir with a wooden spoon. When the mixture starts to bubble, put the lid on the pan, turn the heat right down, and leave the food to simmer for 20 minutes, by which time the rice should be cooked and the liquid all absorbed. Now stir in the remaining pesto, the olive oil and the lemon juice, and serve immediately, with salt, pepper, and Parmesan cheese grated over it. You can serve this dish cold, but if you do so, garnish it with shavings of Parmesan, small rocket leaves and chopped spring onions.