Chicken and Pistachio Pesto Risotto Recipe
Preparation Time: 30-40 minutes
4 Servings
To make your Giannetti Artisans Chicken and Pistachio Pesto Risotto Recipe, the following ingredients are needed:
8.8 ounces (250 g) White Rice
1 bouillon vegetable cube (or you can make your own vegetable broth by boiling a couple of tomatoes, celery, onion, carrot, and a potato, and add some olive oil)
2 Chicken Breasts (cut into cubes)Â
1 red onion
Salt
Hot Pepper
Giannetti Artisans Extra Virgin Olive Oil
3 to 4 teaspoons of Giannetti Artisans Sicilian Pistachio Pesto (see link)
Instructions for this Chicken and Pistachio Pesto Risotto:
Prepare the broth and keep it warm over a low flame.
In another pan, which should be deep enough to accommodate the addition of broth to the rice, pour a generous amount of Extra Virgin Olive Oil and heat it.
Then, add red onion or onion spread. For softer rice, you can include a teaspoon of butter.
Let the onion sauté for a few minutes.
Add cubed chicken breast and pistachio spread, cook for about 5 minutes, ensuring the flame isn’t too high.
Next, add the rice, allowing it to toast slightly while stirring continuously to prevent sticking.
Pour vegetable broth over the rice, adding salt and hot pepper to your liking, and keep stirring.
As the broth reduces, continue to add more broth and stir the rice until it is fully cooked, which should take around 20 minutes.
Taste regularly to ensure the rice reaches the desired texture.
Enjoy your meal!
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This recipe looks amazing! I just recently purchased your pistachio pesto for my pasta. I didn’t order your olive oil but will have to on my next order that I place so I can try this recipe out!! Thanks for posting this.