Quick Chicken & Vegetable Risoni recipe (Orzo)
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1/2 onion , diced
- 250g / 8oz chicken thigh or breast , cut into bite size pieces
- 2 1/2 cups frozen diced vegetables (carrots, peas, corn, capsicum/peppers, anything!)
- 1 1/2 cups orzo / risoni , uncooked (Note 1)
- 1 1/2 tbsp flour
- 2 1/4 cups milk , any fat %
- 2 cups chicken or vegetable stock / broth (low sodium)
- 3 cups baby spinach (packed)
- 3/4 cup (tightly packed) parmesan , finely grated (or store bought sandy type)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Serving
- More parmesan
- Parsley or chives, if desired
Instructions
- 1
Heat oil in a large pan over high heat. Make sure the pan is reasonably deep – around 5cm / 2.5" or more. Otherwise, use a large pot.
- 2
Sear chicken – Add garlic and onion, cook for 1 minute. Add chicken, then cook for 2 minutes until seared on the outside but still raw inside.
- 3
Vegetables and flour – Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.
- 4
Add uncooked risoni – Add risoni/orzo, stock and milk, then stir well.
- 5
Cook 7 minutes – Bring to simmer then adjust heat so it's bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage).
- 6
Add parmesan, spinach, salt and pepper. Stir through until the spinach is wilted.
- 7
Serve – The consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy. Serve, garnished with parsley and more parmesan if desired!
