BARILLA RISONI

WITH CHICKEN, BROCCOLI AND PESTO GENOVESE

  • 796.11
    Calories
  • 53.85g
    Total Fat
  • 34.7g
    Protein
  • 42.4g
    Total Carbohydrates
Share
Print
  • Prep
  • Cook
  • Skill
    Beginner

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

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

  1. 1 TO START
    Bring chicken stock to the boil in a large saucepan and keep simmering.
  2. 2 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.

  3. 3 ADD THE RISONI

    Add the Risoni and stir, then add a full ladle of boiling stock and stir, then add the broccoli and stir.

  4. 4 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.


  5. 5 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. 

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies