Risotto with shrimp and Pesto
Home / Recipes / Gourmet / Risotto with shrimp and Pesto
Ingredients (Serves 4):
  • 300 g. carnaroli rice
  • 100 g. Fior Fiore 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.

 

Gourmet
Preparation Time: 30 minutes
Product pack
Product pack

You might also like...

Risotto with shrimp and Pesto

Ingredients (Serves 4):
  • 300 g. carnaroli rice
  • 100 g. Fior Fiore 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.