Risotto with Pistachio Pesto and Mazara Shrimp

Total Time: 45 minutes
Yield: 4 servings

A luxurious, creamy risotto enriched with sweet Mazara shrimp and a vibrant pistachio pesto made from Absolutely Nuts Unroasted 100% Pistachio Paste. Finished with mascarpone and fresh parsley, this dish is elegant, aromatic, and deeply comforting.

Ingredients

• 250 g rice (Arborio or Carnaroli recommended)

• 200 g cleaned Mazara shrimp

• 100 g Absolutely Nuts Unroasted 100% Pistachio Paste
  

• Salt

• Black pepper

• 50 g butter

• 30 g mascarpone

• 1 stalk celery

• 1 carrot

• 1 onion (½ for broth, ½ diced for the risotto)

• 1 glass white wine

• Parsley, chopped, to taste

• Extra virgin olive oil

Instructions

1. Prepare the broth.
   In a pot, combine water, the shrimp shells, chopped carrot, chopped celery, half of the onion, and a pinch of salt.
   Bring to a gentle boil and let simmer for 20–25 minutes. Strain and keep warm.

2. Make the pistachio pesto.
   In a small bowl, mix the Absolutely Nuts Unroasted 100% Pistachio Paste with extra virgin olive oil, salt, and pepper until smooth.
   Adjust oil as needed to reach a soft pesto consistency. Set aside.

3. Begin the risotto base.
   In a wide pot, melt the butter with a drizzle of extra virgin olive oil.
   Add the remaining diced onion and sauté until soft and fragrant.

4. Toast the rice.
   Add the rice to the pot and stir for 1–2 minutes, allowing the grains to toast lightly without browning.

5. Deglaze with white wine.
   Pour in the white wine and let it evaporate, stirring continuously.

6. Cook the risotto.
   Begin adding the warm broth one ladle at a time, stirring regularly and allowing the liquid to absorb before each addition.

7. Add the shrimp and flavors.
   Halfway through cooking (around 8–10 minutes in), add the Mazara shrimp, the homemade pistachio pesto, and the mascarpone.
   Stir gently to combine and continue cooking until the risotto is creamy and the rice is al dente.

8. Finish the dish.
   Stir in chopped parsley and adjust seasoning with salt and pepper as needed.

9. Serve.
   Plate the risotto and top each portion with an extra spoonful of pistachio pesto for color, aroma, and richness.