Orzo with pesto rosso & parmesan

• 250gr medium sized orzo
• 700gr vegetable broth
• 60gr sliced onion
• 60gr rosé wine
• 100gr Pesto Rosso
• 40gr spearmint
• 100 gr parmesan cheese
• 60gr Ranis extra virgin olive oil

In a pan, sauté the onion with olive oil.
Add the orzo and continue.
Deglaze with the wine and slowly add the broth, stirring constantly.
When the orzo is cooked, add the pesto rosso, parmesan cheese and season with salt & pepper.
Serve with extra parmesan cheese and finish with olive oil.