Shrimp and Pesto Risotto | Casinetto's Kitchen
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Spend Over Dhs. 150.00 to qualify for free delivery

Shrimp and Pesto Risotto

Serves 4


  • 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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