BARILLA RISONI

WITH CHICKEN, BROCCOLI AND PESTO GENOVESE

Classic Blue Boxn Risoni Pasta

Made with

Barilla Risoni

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  • Prep
  • Cook
  • Skill
    Beginner

Try cooking risoni like a risotto, it's a quicker and delicious alternative.

  • 796.11
    Calories
  • 53.85g
    Total Fat
  • 34.7g
    Protein
  • 42.4g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 200gr Barilla Risoni pasta
  • 1 jar Pesto 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
  • 3tbs Extra Virgin Olive Oil
  • Rock salt, for pasta water
  • Sea salt and pepper

Instructions

  • TO START

    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. 

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