Wild rice risotto with peas and basil pesto

Since I'm a big fan of risottos in all combinations, I guess I did it again. I fantasized about using a white-wild rice instead of the regular arborio (even if that meant sacrificing a bit of the creaminess) with peas and basil pesto for a while before I finally found the time to make it, but when I actually did, the result matched my expectations and then some :).
Enjoy. It tastes like green and fresh and crunchy and garden-wonderful. :)

Last year: Belgian brownies.
Two years ago: Polish buttermilk drink (Kwasne Mleko Ze Szczypiorkiem).

Ingredients (serves 2-3): 

• 1 large yellow onion
• 5-6 garlic cloves
• 30 ml olive oil
• 200 g wild rice mix
• 200 ml dry white wine
• 500 ml vegetable stock
• 100 g split green peas, fresh or frozen
• 50 g grated Parmesan 
• 1 thick slice of butter
• salt and pepper to taste
• 4-5 tablespoons basil pesto (plus a little extra to serve, optional)

Make the risotto in the classic style: fry the chopped onion and garlic in the oil, then remove the solid bits. Fry the dry rice in the flavored oil, then gradually stir in the wine until absorbed. Then gradually stir in the vegetable stock until absorbed. Add the peas and the reserved onion-garlic bits about 5 minutes before the end.

Add Parmesan, butter and pesto at the end and mix well. Season with extra salt and pepper if necessary. Transfer to serving plates. Top with a little extra pesto in the center of each plate (optional).
It's done, dig in! :)