Ingredients
- 1 tablespoon oil
- 1 brown onion (chopped)
- 1 garlic clove (sliced)
- 4 boneless skinless chicken thigh (fillets)
- 1 liter chicken stock (4 cups)
- 2 cups water (500ml)
- 1 cup dry risoni
- 1 tablespoon lemon rind (finely grated)
- 60 ml lemon juice (1/4 cup)
- 1/2 cup fresh parsley leaves
- 4 tablespoons parmesan cheese, grated (more if you like)
How to Make
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Step 1: Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes.
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Step 2: Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes.
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Step 3: Remove the chicken and shred and set aside.
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Step 4: Add the risoni to the pan and cook for 6-8 minutes or as per packet instructions and then add the shredded chicken with finaly grated lemon rind, lemon juice and parsley leaves.
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Step 5: Divide between bowls and sprinkle with grated parmesan.
We hope you enjoy this recipe!
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