A risotto in which traditional earthy flavors embrace tasty seafood to enhance the upcoming spring.

To prepare the pesto risotto with shrimp and green beans first clean, cut and blanch the green beans that will be used for the final decoration of the dish.

Get yourself a saucepan or pot and toast the 300 g of Flora Gran Risotto Rice; Start cooking the rice by adding vegetable stock a little at a time, continuing to stir with a wooden spoon.

Meanwhile, prepare the pesto. Using a mixer or blender, add the pine nuts, 50 g pecorino cheese, 50 ml extra-virgin olive oil and basil and blend until smooth.

Halfway through cooking the rice, add the pesto and finish cooking the risotto by creaming with butter and grated cheese.

Before serving the risotto, blanch the shrimp in a hot pan, previously sprinkled with oil. At this point, lay the risotto on a soup plate, add the blanched green beans and shrimp and serve while still hot.