Shrimp and Pesto Risotto

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30m prep

30m cook

4 servings


  • 1L vegetable stock
  • 350g Carnaroli rice
  • 200g green beans
  • 8 large shrimp (medium-sized prawns)
  • 40g basil leaves
  • 40g Grana Padano cheese, grated
  • 20g pine nuts
  • Garlic
  • Evo oil
  • Salt


  • 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.

Buon Appetito


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