Risoni risotto  when chicken, broccoli and pesto Genovese

Risoni risotto when chicken, broccoli and pesto Genovese

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Risoni makes a unexpected and delicious alternative to rice in this amazing chicken and vegetable risotto recipe.

The ingredient of Risoni risotto when chicken, broccoli and pesto Genovese

  1. 200gr Barilla Risoni
  2. 1/2 jar Barilla Pesto Genovese
  3. 1/4 onion, thinly sliced
  4. 1 small broccoli, florets only, sliced
  5. 50gr pancetta, thinly chopped
  6. 2 chicken thighs, de-boned and 1cm diced
  7. 1.5L chicken deposit
  8. 25g unsalted butter
  9. 25g Parmigiano Reggiano cheese, grated
  10. 3 tablespoons new virgin olive oil
  11. Sea salt and pepper

The instruction how to make Risoni risotto when chicken, broccoli and pesto Genovese

  1. Bring the chicken stock to the boil.
  2. In a large fry pan, heat the oil and mount up the onions and cook until golden. accumulate the pancetta and chicken and cook for 2 minutes until the chicken is seared.
  3. Add the risoni and stir, go to a full ladle of boiling heap and stir, later amass the broccoli and stir.
  4. grant adding more growth as the pasta absorbs it, it should allow 10-12 minutes to cook.
  5. bearing in mind the risoni is cooked, ensure itu2019s not too thick or too runny (it should have a risotto consistency) remove from the heat and mount up the butter, parmigiano reggiano and pesto genovese, trouble well to combine.
  6. ascend to descend for 5 minutes to the lead serving.
  7. minister to by trimmings gone a small dollop of drops of Pesto Genovese.

Nutritions of Risoni risotto when chicken, broccoli and pesto Genovese

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