INGREDIENTS
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500g chicken mince
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250g fresh ricotta, crumbled
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25g (1/3 cup) finely grated parmesan
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1 lemon, rind finely grated
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1 green shallot, finely chopped
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1 garlic clove, crushed
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2 tablespoons extra virgin olive oil
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500g jar tomato pasta sauce
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250ml (1 cup) Massel salt reduced chicken style liquid stock
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1/2 bunch fresh basil, top leaves torn off (see tip)
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105g (1/2 cup) dried risoni pasta
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Parmesan, to serve
METHOD
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Step 1Combine the chicken, ricotta, parmesan, lemon rind, shallot and garlic in a large bowl. Season well. Roll into about 12 golf ball-sized meatballs. Transfer to a plate.
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Step 2Heat oil in a large non-stick frying pan over high heat. Cook meatballs, turning occasionally, for 3 minutes or until just browned. Add sauce, stock, basil and risoni. Stir to combine. Cover. Reduce heat to medium. Simmer, stirring occasionally, for 9 minutes or until risoni is tender and chicken is cooked through. Serve with extra parmesan