Ingredients (Serves 4):

• 300 g. carnaroli rice
• 100 g. Fiorfiore Pesto with Basil
• 100 g. white onion
• 1 dl. white wine
• 300 g. peeled shrimp
• 1 l. vegetable broth
• 50 g. parsley
• 4 tbs EVOO

Preparing:

1. Finely chop the onion and stir fry it in a saucepan with the olive oil over medium heat for 5 minutes or until golden.
2. Add the rice and toast it for a few minutes, then add the wine. As soon as the wine has evaporated, moisten with the hot broth, one ladle at a time. Continue cooking while adding more broth s neded.
3. When almost done, add the shrimp and pesto and salt to taste. When the rice is cooked, serve it with a sprinkle of chopped parsley.