Seafood risotto with pesto

When I cooked the Tom Yam Gai soup I used seafood but some not all I bought. At first, I did not know what to cook with the remaining seafood. My first idea was pasta with seafood. But then I remembered my Tuscany vacation. During this holiday I have eaten some great food which I have planned to cook. One of this great dishes was the the spaghetti cacio e pepe but also risotto with seafood and pesto. The risotto I have only tasted, but I liked it so much that I kept it in the back of my head. I actually had no recipe for the risotto with seafood and pesto but that did not prevent me from cooking it. I just started and today you can see the result here.

You need:

1 shallot

1 tbsp butter

125 g risotto

100 ml dry white wine

400 ml vegetable broth

150 g seafood

pesto

This is how we proceed:

1. Peel the shallot, finely chop and sauté in a pot with the melted butter. 
2. Add the rice, sauté briefly and deglaze with the wine. Cook until the liquid evaporates. Stir from time to time. 
3. Pour so much stock until everything is covered. When the rice absorbs the stock, add some more. Proceed like this for 10 minutes. 
4. After 10 minutes add the seafood and cook for 10 minutes until the rice is al dente by adding stock until you consume it all. 
5. Remove from the heat and mix 2-3 tbsp of pesto. 

Place risotto with seafood and pesto on 2 plates and serve.