RISOTTO WITH SHRIMPS AND PISTACHIO PESTO
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
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.