RISOTTO WITH SHRIMPS AND PISTACHIO PESTO

Difficulty: 
minima
Method: 
25 min
For: 
5
Ingredients: 

1 jar Valbona Pistachio Pesto

1 white onion

1 litre vegetable stock

400g peeled shrimps

350g Carnaroli rice

 ½ glass of white wine

Salt as required

Pepper as required

 Oil as required 

Method: 

1 - Boil the shrimps in salted water for 3-4 minutes, then drain them and set them aside.

2 - Peel and finely chop the onion, sauté it with a drizzle of oil and when slightly translucent, add the rice and toast it for a few minutes.

3 - Deglaze the rice with half a glass of white wine and continue cooking it, adding a ladle of vegetable stock as required.

4 - Stir well and a few minutes before it is cooked, add the pistachio pesto and cream it vigorously, adding the shrimps, previously cooked, (set aside a few to garnish) and season with salt as required.

 5 – Garnish the dish with the remaining shrimps and add a little freshly ground pepper.