Heat a shallow cooking pot over medium heat. Add extra virgin olive oil, 350g of Carnaroli rice and toast it for 1 minute
Gradually add the vegetable broth, a little at a time when it runs low. Cook for 17 minutes until "al dente".
Meanwhile, trim the ends from the green beans, then steam until "al dente", chop into small pieces and put aside.
Place the rucola (rocket) leaves in a blender with Grana Padano, 20g of pine nuts, 1 clove of garlic, a pinch of salt, and 1/3 cup of extra virgin olive oil and blend until well mixed but not too smooth.
Clean the prawns and halve them lengthwise. (Keep 1 or 2 whole for garnish if you wish).
In a separate frying pan, add a drizzle of olive oil and fry prawns lightly for 1-2 minutes.
When the rice is ready, add in the pesto, green beans and prawns. Toss lightly.
Garnish with some freshly ground black pepper and whole prawns if desired. Serve immediately.