Recipe:
Risoni Risotto with Chicken, Broccoli and Pesto Genovese
Ingredients:
─ 200gr Barilla Risoni
─ ½ jar Barilla Pesto Genovese
─ ¼ 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
─ 25gr unsalted butter
─ 25gr grated Parmigiano Reggiano
─ 3 tbs Extra Virgin Olive oil
─ Sea salt and pepper
Method:
1. Bring the chicken stock to the boil.
2. 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. Add the Risoni pasta and stir, then add a full ladle of boiling stock and stir, then add the broccoli and stir.
4. Keep adding more stock as the pasta absorbs it, it should take 10-12 minutes to cook.
5. 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, Parmigiano Reggiano and Pesto Genovese, stir well to combine.
6. Allow to rest for 5 minutes before serving.
7. Serve by garnishing with a couple of drops of Barilla’s Pesto Genovese.
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