Try cooking risoni like a risotto, it's a quicker and delicious alternative.
- Total Fat
- Total Carbohydrates
- 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
TO STARTBring 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.