Giannetti Artisans Chicken Risotto and Sicilian Pistachio Pesto Recipe

Giannetti Artisans Chicken Risotto and Sicilian Pistachio Pesto Recipe

To make your Giannetti Artisans Chicken Risotto and Sicilian Pistachio Pesto Recipe the following Ingredients for 4 people are needed:

8.8 ounces (250 gr) White Rice
1 Boullion vegetable cube (or you can make your own vegetable broth by boiling a couple of tomatoes, celery, onion, carrot, and a potato, add some olive oil)
2 Chicken Breasts (cut into cubes) – You might want to use the kind that is already cut, it might make it easier to cut.
1 Red onion
Salt
Hot Pepper
Giannetti Artisans Extra Virgin Olive Oil (see link:) https://giannettiartisans.com/shop/artisan-food-of-tuscany/tuscan-extra-virgin-olive-oil-igp-toscano-500ml/
3 or 4 teaspoons of Giannetti Artisans Pistachio Pesto for Pasta (see link:) https://giannettiartisans.com/shop/artisan-food-of-sicily/sicilian-artisan-pistachio-pasta-pesto/

PREPARATION:
Prepare Broth & keep warm at a low flame.
In a separate pan (pan should be deep enough so you can add broth to rice)
Pour a good amount of Extra Virgin Olive Oil & allow for it to heat and then add red onion or onion spread. (For a softer rice you can add a teaspoon of butter) allow for onion to sautè for a few minutes.
Add chicken breast (already cut into cubes) and pistachio spread, allow to cook for about 5 min, (make sure the flame isn’t too high) and then add your rice. Allow for rice to toast a bit and make sure you keep turning it so it doesn’t stick. Cover rice with some vegetable broth, salt and hot pepper as you prefer and keep turning.
As broth evaporates, continue adding broth and turning rice until cooking time (about 20 min) is completed. Keep tasting for correct cook texture. Buon Appetito!