I love making pesto. It has a wonderful velvety texture and taste when the ingredients are well-balanced. There are so many methods, tips and tricks to make the ‘perfect’ pesto, but all you really need are good high-quality ingredients.
Serves 2 people.
Is easy to make ahead of time.
Will yield some leftover pesto for future use.
125 grams sustainably-harvested prawns
150 grams Arborio rice (short grain rice)
80 grams basil
20 grams roasted pine nuts
50 grams parmesan cheese
5 grams garlic
200 milliliters extra virgin olive oil salt and pepper
10 milliliters lemon juice
50 milliliters white wine
50 grams red onion, finely diced (brunoise)
100 grams green beans, cooked cream
Put basil, pine nuts, parmesan and garlic in a food processor. Add a little bit of the olive oil and turn the machine on low. Pour in the remaining olive oil little by little, until the ingredients form a smooth paste. Add the lemon juice, which will prevent the pesto from turning dark. Season with salt and pepper.
Over medium-high heat, warm some olive oil in a medium sized pot. Add the prawns and season with salt and pepper. When prawns are fully cooked, remove them with a slotted spoon and set aside.
Add a bit more olive oil to the pot, reduce heat to medium and add rice. Stir the rice until translucent. Add the white wine if using, or 50 ml of water. Stir constantly, adding more water when the liquid has almost evaporated. Repeat this process until the rice is soft.
Add the pesto to the risotto and stir to combine. At this point, to achieve a richer texture, you could add some more parmesan or even a bit of cream.
Season with salt and pepper. Quickly reheat the prawns with the beans and divide the risotto onto plates or into bowls. Top the risotto with the prawns and beans.
The Arborio rice may be cooked ahead of time and cooled off on a tray in the fridge, to be reheated again later.
To reheat the risotto, add the cooked and cooled rice to a little bit of water in a pot and stir until heated through. Add more water as necessary.