Risoni Risotto

Ingredients

• 1 bundle basil (20 g)
• 2 tbsp pine nuts (15 g)
• 30 g Parmesan (32% fat in solids)
• 7 tbsp olive oil
• Salt
• Pepper
• 350 g Chicken breast fillet
• 1 bay leaf
• 200 g Green beans
• 300 g risoni pasta
• 100 g heavy cream
• 100 g Sour cream
• 100 ml poultry broth

Instructions

1. 1.

   Wash, dry, and finely chop the basil for the pesto. Toast the pine nuts in a hot pan without oil for 3 minutes. Grate the cheese. Blend the basil with the pine nuts, cheese, olive oil, salt, and pepper until not too fine; transfer to a bowl.

2. 2.

   Rinse the chicken breast fillet and pat dry. Place it in a pot with the bay leaf, cover with salted water, bring to a boil, then simmer covered for 9–11 minutes.

3. 3.

   Meanwhile, trim and wash the green beans. Cook the risoni in lightly salted boiling water for about 12 minutes until al dente; add the beans in the last 6–7 minutes of cooking.

4. 4.

   Drain the chicken and shred into pieces. Combine with cream, sour cream, and broth in a large pot; warm briefly if needed, seasoning with salt and pepper.

5. 5.

   Drain the pasta, let it dry slightly, then mix with the chicken mixture. Serve the risoni risotto in bowls and spoon the pesto over the top.