BARILLA RISONI RISOTTO WITH CHICKEN AND BROCCOLI
Ingredients
Serves 4
| 200gr Barilla Risoni pasta | |
| 1 jar | Pesto alla Genovese |
| ¼ onion, thinly sliced | |
| 1 small | broccoli, florets only, sliced |
| 50gr thinly chopped pancetta or bacon | |
| 2 | chicken thighs, boned, 1cm diced |
| 1.5L chicken stock | |
| 50gr unsalted butter | |
| 50gr grated Parmigiano Reggiano or Grana Padano | |
| 3 tbs | Extra Virgin Olive Oil |
| Rock salt, for pasta water | |
| Sea salt and pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring chicken stock to the boil in a large saucepan and keep simmering.
Step 2
In a large fry pan, heat the oil and add the onions and cook until golden, then add the pancetta and chicken and cook for further 2 minutes until the chicken is seared.
Step 3
Add the Risoni and stir, then add a full ladle of boiling stock and stir, then add the broccoli and stir.
Step 4
Start adding a ladle of stock at a time and stir as if you were cooking a risotto. Cook on a gentle heat and as the liquid is absorbed, add more stock. Repeat until the pasta is cooked, this should take about 10-12 minutes.
Step 5
Once the risoni is cooked, ensure it’s not too thick or too runny (it should have a risotto consistency) remove from the heat and add the butter and parmesan, stir well to combine. Allow to rest for 5 minutes before serving, then garnish each bowl with a spoonful of Pesto Genovese.
