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1
Preheat the oven to 180C/350F/gas 4.
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2
Put the walnuts on a baking sheet and bake for 3-4 minutes until lightly toasted.
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3
Remove from the oven and leave to cool slightly, then finely chop half of the walnuts and set the rest aside
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4
To make the Parmesan crisps, line the baking sheet with baking paper.
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5
Sprinkle 1 tablespoon of the Parmesan into a mound on the baking sheet, then sprinkle one-quarter of the chopped walnuts over it.
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6
Tidy the edges slightly to make a circle about 4cm/11/2in in diameter, then repeat to make 3 more circles, spacing them out by at least 5cm/2in as they tend to spread during cooking.
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7
Bake for 10 minutes until golden and crisp.
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8
Leave to cool for a few minutes before lifting them off the baking sheet with a palette knife and set aside
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9
Heat the olive oil and half of the butter in a large, ovenproof saucepan.
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10
Fry the onions, partially covered, for 10 minutes, stirring occasionally, until softened.
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11
Add the garlic and risotto rice and cook, stirring, for another 3 minutes until the rice is glossy and coated in the oil.
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12
Add the wine and cook, stirring, until it is absorbed by the rice.
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13
Add the stock, passata and sun-dried tomato paste and season with salt and pepper.
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14
Stir until well combined
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15
Cover the risotto with a tight-fitting, ovenproof lid and bake for 40 minutes, stirring once halfway through.
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16
Remove from the oven, stir in the remaining butter and set aside, covered, for 5 minutes
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17
Meanwhile, make the pesto.
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18
Put the remaining walnuts in a food processor and add the herbs and garlic.
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19
Process until coarsely chopped, then add the olive oil and process again to make a coarse paste.
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20
Transfer the mixture to a bowl and stir in the Parmesan, then season with salt and pepper
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21
Stir the risotto and divide it into 4 large, shallow bowls.
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22
Top with a good spoonful of the pesto and the shaved Parmesan and serve with the Parmesan crisps
