- 1 jar 135 g. of red cabbage and ginger pesto
- 200 g. of “Carnaroli” rice
- 6 argentine red prawns
- 2 shallots
- 2 vegetable stock cubes (for the broth)
- Red cabbage leaves
- Oil / salt / pepper
Prepare the broth with the vegetable stock cubes and leave the saucepan over low heat so the broth stays hot over the whole time.
Meanwhile, in a large pan with a drizzle of olive oil, lightly brown the finely chopped shallots, then add the 6 washed and deshelled Argentine red prawns (leaving the head).
Cook for about a minute, then remove them from the pan and set them aside.
At this point prepare the risotto in the same sauté pan by toasting it at the beginning with the shallot for a few minutes, then continue cooking and stirring the rice, adding a few ladles of broth at a time just enough to barely cover it.
During the last minutes of cooking add the contents of 1 jar of 135 g. of red cabbage pesto and ginger, mix well and serve.
Garnish with the Argentine red prawns cut into pieces, a leaf of red cabbage and a drizzle of extra virgin olive oil.