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Risoni risotto with chicken, broccoli and pesto Genovese
Risoni risotto with chicken, broccoli and pesto Genovese
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try this flavorful chicken and vegetable risotto using risoni for a quick and tasty twist on a classic dish.
Ingredients:
  • 200gr Risoni
  • 1/2 jar Pesto Genovese
  • 1/4 onion, thinly sliced
  • 1 small broccoli, florets only, sliced
  • 50gr pancetta, thinly chopped
  • 2 chicken thighs, de-boned and 1cm diced
  • 1.5L chicken stock
  • 25g unsalted butter
  • 25g Parmigiano Reggiano cheese, grated
  • 54.60 gm extra virgin olive oil
  • Sea salt and pepper
Instructions:
  • Bring the chicken stock to a boil.
  • Heat oil in a large fry pan, sauté onions until golden. Add pancetta and chicken, sear chicken for 2 minutes.
  • Add the risoni to the pot and stir to coat, pour in a generous ladle of boiling stock and stir well. Finally, mix in the broccoli and stir everything together.
  • Continuously add stock as needed while the pasta absorbs it, ensuring a cooking time of 10-12 minutes.
  • After the risoni is cooked to a risotto consistency, remove it from the heat and stir in butter, parmigiano reggiano, and pesto genovese until well combined.
  • Allow the dish to rest for 5 minutes prior to serving.
  • Finish by elegantly topping each serving with a small spoonful of Pesto Genovese.

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