Brown the zucchini over high heat in a pan with olive oil, ensuring that the zucchini cubes remain “al dente” and season them. Fry the spinach in a little olive oil and season. Reserve this preparation on the side for a few moments.
Reheat the risotto in a very hot pan with half a tablespoon of olive oil. Once the risotto is reheated, stir in the zucchini cubes, spinach and pesto sauce. Season if necessary. Arrange on a hot dish and decorate with basil leaves, pine nuts and Parmesan shavings.
