RISONI PASTA RECIPES

BARILLA RISONI - PASTA, PASTA SAUCE, AND RECIPES

BARILLA RISONI - Pasta, Pasta Sauce, and Recipes image

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for our Risoni with chicken, broccoli and Pesto Genovese, cooked risotto style, for a delicious meal!

Provided by Barilla

Prep Time 00:15

Cook Time 00:15

Yield 4

Number Of Ingredients 14

Ingredients

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

Steps:

Bring chicken stock to the boil in a large saucepan and keep simmering.
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.
Add the Risoni and stir, then add a full ladle of boiling stock and stir, then add the broccoli and stir.
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.
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.

BARILLA RISONI - PASTA, PASTA SAUCE, AND RECIPES

BARILLA RISONI - Pasta, Pasta Sauce, and Recipes image

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for our Risoni with chicken, broccoli and Pesto Genovese, cooked risotto style, for a delicious meal!

Provided by Barilla

Prep Time 00:15

Cook Time 00:15

Yield 4

Number Of Ingredients 14

Ingredients

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

Steps:

Bring chicken stock to the boil in a large saucepan and keep simmering.
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.
Add the Risoni and stir, then add a full ladle of boiling stock and stir, then add the broccoli and stir.
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.
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.

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