Preparation
For the pesto, peel and quarter the garlic. Wash the herbs and shake dry. Add the olive oil, herbs, garlic, pine nuts and lemon to a blender and blitz to a paste.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000822/000822_step_1_M.jpg)
Grate the parmesan and add to the pesto; blitz briefly. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000822/000822_step_2_M.jpg)
Peel and finely chop the onion and garlic. Rinse the prawns and pat dry.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000822/000822_step_3_M.jpg)
Heat the olive oil and butter in a saucepan and fry the onion and garlic until softened. Add the risotto rice and cook, stirring, for 1-2 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000822/000822_step_4_M.jpg)
Deglaze with the wine. Add enough stock to cover the rice grains. Continue stirring occasionally for 15-20 minutes, adding stock as needed.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000822/000822_step_5_M.jpg)
Stir in the butter and season the risotto.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000822/000822_step_6_M.jpg)
Fry the prawns in hot oil with the thyme until cooked through. Season with salt, pepper and lemon juice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000822/000822_step_7_M.jpg)
Swirl the pesto into the risotto and serve with the prawns on top of the risotto and sprinkle with pine nuts.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000822/000822_step_8_M.jpg)