Wash and cut the zucchini into cubes, cook them in a skillet over medium heat with a little olive oil until they get soft.
Season the zucchini with salt and pepper and add some chopped basil leaves.
Pour the zucchini in a high sided container along with the robiola / ricotta / tofu, parmesan cheese or nutritional yeast, one tablespoon of pistachios and a little olive oil. Blend with an immersion blender until you obtain a creamy pesto, add some vegetable stock if needed.
Heat a little oil in a high-sided pan, chop the onion and add it into the pan, along with few tablespoons of broth.
When the onion is soft and golden add the rice and let it toast slightly, stirring over high heat for a few minutes.
Pour a ladle of hot broth over the rice and let simmer for the rice cooking time, add a ladle of broth each time the previous is absorbed completely.
Turn off the heat and stir into the rice the pistachio zucchini pesto, add the remaining pistachios chopped coarsely and a few basil leaves. Serve immediately.