Receta | Risotto with pesto, Stracchino and prawns

Risotto with pesto, Stracchino and prawns

Número de comensales


Tiempo de elaboración



160 g of arborio rice
50 g of onion
50g of fresh basil
20 g of olive oil
½ garlic clove
700 g of vegetable broth
100 g Stracchino Quescrem
100 g prawn
10 g of toasted pine nuts
Olive oil


To add more flavour to this risotto, the heads of the prawns can be used, along with monkfish bones for the preparation of the base broth. In this case they are grilled separately to enhance the different flavors and textures of the dish.



Peel the prawns, cut them into pieces and leave some whole ones for plating. Grill them quickly and set aside.


Sauté the finely chopped onion with olive oil and a pinch of salt. Crush the basil with 20g of olive oil and ½ clove of garlic and a pinch of salt until it becomes a thick paste and add it to the onion frying. Add the rice and stir-fry until it becomes transparent.


Gradually add the hot vegetable broth, stirring constantly with a spatula so you don not break the rice grain. It is important to wait until the broth has been absorbed before continuing to add. Continue adding broth and stirring until the rice is almost cooked, with a hard point inside. The process will take between 15-18 minutes, it should not be too dry or too brothy.


Add diced Stracchino Quescrem, and butter the risotto by dissolving the cheese. Add the ironed pieces of prawns and mix. Serve and finish the dish with the whole prawns, some basil leaves, toasted pine nuts and a dash of olive oil.

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