Bring chicken stock to the boil in a large saucepan and keep simmering.
COOK THE CHICKEN
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.
ADD THE RISONI
Add the Risoni and stir, then add a full ladle of boiling stock and stir, then add the broccoli and stir.
COOK LIKE A RISOTTO
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.
COMBINE AND SERVE
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.
