Tomato risotto with shrimps

Let the artichoke hearts drain and absorb the moisture.

Bring the tomato frito and artichoke water to the boil, add the rice, turn the heat down and warm for 5 minutes. Leave with the lid on the pan until use.

In the meantime, halve the zucchini (s) in the length and halve the halves again in the length. Cut into pieces of 4 cm.

Cut the artichoke hearts into quarters. Cut the mozzarella into small cubes.

Heat the oil in a stir-fry stir-fry the zucchini 5 minutes. Add the artichoke hearts, shrimps and pesto and stir-fry for another 2 minutes.

Meanwhile, cut the leaves of basil into pieces. Add the rice with half of the basil to the vegetables and scoop together with the mozzarella.

Season with pepper and salt. Garnish the tomato risotto with the rest of the basil and serve immediately.