Heat up some olive oil in a pan on a high heat.
Add the finely chopped onion and let it cook for 2-3 minutes.
Add the risotto rice and stir for 1 minute.
Pour in the white wine.
Reduce the heat.
Gradually add the vegetable stock to the rice when it starts to look a little dry and keep stirring.
Add the 250 ml Elvea Pomo e Legumi and fold it in.
Add the coconut milk and the sun-dried tomatoes and stir so they are evenly folded in.
Season with basil, oregano and salt.
Garnish with fresh cherry tomatoes, rocket, Parmesan cheese slivers, salt and pepper.