Red Pesto Risotto Recipe

Ingredients to make Red Pesto Risotto:

1. 150 grams of Parmesan cheese
2. 1 pinch of salt
3. 1 pinch of black pepper
4. 500 grams of Prawns
5. 250 grams of squid rings
6. 250 grams of Arborio rice
7. 1 cup of light cream
8. 1 unit of Red Pesto
9. 1 splash of white wine
10. 1 tablespoon coconut milk
11. 1 tablespoon butter

How to make Red Pesto Risotto:

• The first step to make the risotto recipe is to prepare the ingredients.
• Bring to a pot over medium heat with 700 ml of water, the Arborio rice and the tablespoon of butter over high heat.
• Once you see that the water is boiling or about to boil, add garlic paste, salt and a tablespoon of coconut milk, reduce the risotto to medium heat and do not stop stirring so that our recipe does not stick. Let this rice cook for 22 minutes.
• The ideal is that we obtain a rice with the consistency that is observed in the photograph, reserve it and we are going to cook the seafood to finish completing the preparation.
• Bring a frying pan over medium heat and add a little olive oil, add the prawns and squid rings.
• Add a little salt, pepper and a pinch of garlic paste to give flavor, if you want you can add oregano or thyme to taste.
• Glaze with white wine and turn off the heat of the shellfish. Remember that these do not require much cooking, otherwise we will obtain a very hard consistency and they will go too far.
• Add the red pesto to the risotto and bring back to medium heat. Mix very well until the ingredients are integrated.
• Add the seafood that we have sautéed to our Sicilian red pesto risotto and mix these ingredients very well. Remember that this preparation contains many calories. Heat the preparation a little, stirring constantly so that the rice does not stick to the bottom of the pot.
• Serve the risotto with red pesto adding a little cream on top and Parmesan cheese. You can always accompany it with a fresh salad or prepare a spectacular dessert, such as chocolate coolant.