Chicken, Broccoli & Pesto Risoni Risotto

• servings: 4
• active time: 40 mins
• total time: 40 mins

Ingredients

• 1L chicken stock

• ½ brown onion - thinly sliced

• 50g pancetta / prosciutto - thinly chopped

• 2 chicken thighs - diced

• 200g risoni pasta

• 1 broccoli - small, florets only, sliced

• 25g butter

• 25g parmesan cheese

• 95g pesto genovese

Directions

1. In a large pot, bring the chicken stock to the boil.

2. In a separate large saucepan, cook onion until golden. Add the pancetta & chicken and cook until the chicken is seared.

3. Add the risoni and stir, add a ladle of stock and stir then the broccoli and stir.

4. Keep adding stock slowly and stir as the pasta absorbs it.

5. Once the risoni is cooked, ensure it’s not too thick or runny and remove from heat.

6. Add butter, cheese & pesto and stir well to combine. Allow to rest.