Arugula and shrimp risotto

02445 rocket and PRAWNS RISOTTO INGREDIENTS for 4 PEOPLE for the vegetables: 2 cloves garlic, 12, 5 cl of olive oil, 2 tablespoons pine nuts, 50 g of Arugula, 1 tablespoon of chopped parsley, 1 tablespoon grated Parmesan cheese. For the RISOTTO: 1, 5 l of fish broth, 400 g shrimp cleaned pink, 40 g butter, 2 tablespoons of olive oil, 12, 5 cl dry white wine, onion, 1 400 g arborio-type rice, 2 tablespoons grated Parmesan cheese, salt and pepper. In a food processor chop the peeled garlic, olive oil, pine nuts, Arugula (except 4 leaves for garnish), parsley, salt and pepper until they form a smooth puree, then stir the grated Parmesan. Bring to a boil the fish broth and keep it on fire. Chop the shrimp (except 4 to decorate); finding them in a frying pan, for 3 minutes, in 10 g of butter and 1 tablespoon olive oil; sprayed with 1 tablespoon of white wine, stir and keep aside. Peel and chop the onion; Let it Brown the rest of the butter and olive oil, add the rice, stirring constantly, continue cooking for 3 minutes, fresh focus: rice must be transparent. Pour the remaining wine and simmer for 2 minutes, lively focus until the complete evaporation of the liquid. Lower the heat, add the broth, a little at a time depending on how much is absorbed. Add the prawns after 15 minutes. Away from the fire, add the pesto, parmesan, and serve immediately.