Chicken and Pistachio Pesto Risotto Recipe

Chicken and Pistachio Pesto Risotto Recipe

To make your Giannetti Artisans Chicken and Pistachio Pesto Risotto Recipe the following ingredients for 4 people 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, 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
3 to 4 teaspoons of Giannetti Artisans Sicilian Pistachio Pesto (see link) 

PREPARATION:

Prepare broth & keep warm on a low flame.

In a separate pan (the pan should be deep enough so you can add broth to rice)

Pour a good amount of Extra Virgin Olive Oil & allow 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 sauteè 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 the rice to toast a bit and make sure you keep turning it so it doesn’t stick.

Cover the rice with some vegetable broth, salt and hot pepper as you prefer and keep turning.

As the broth evaporates, continue adding broth and turning the rice until the cooking time (about 20 min) is completed.

Keep tasting for the correct cooking texture.

Buon Appetito!