Heat olive oil in a large pan over medium-high heat. Add the onion and cook for 2–3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Remove from the pan.
Sear The Chicken
Add the chicken to the same pan. Season with paprika, chilli flakes, salt, and pepper. Cook for 4–5 minutes, turning occasionally, until golden and lightly charred. Remove the chicken from the pan and set aside.
Toast The Risoni (Orzo)
Add the risoni to the pan and toast for 30 seconds to 1 minute. Add the tomato paste and cook for 1 minute to caramelise. Add the onion and garlic and mix to combine.
Simmer
Pour in the chicken stock and scrape up the browned bits from the pan. Simmer uncovered for 8–10 minutes, stirring occasionally, until the risoni is tender and most of the liquid has absorbed.
Finish The Sauce
Return the chicken and any juices to the pan. Turn off the heat, then stir in the Greek yogurt, parmesan, and lemon juice. Add a splash of hot water if you want it creamier—taste and season.
Cook The Green Beans
Blanch the beans in salted water for 2 minutes, then drain. Heat olive oil in a small pan, add the garlic and cook for 20 seconds. Toss in the beans for 1–2 minutes, season with salt, and finish with lemon.
Serve
Spoon the risoni into bowls, top with the garlic green beans, and finish with extra parmesan and chilli flakes.
Chef's Tips
Toast the risoni in the dry pan and let the tomato paste properly caramelise for that full minute before adding stock — this is what builds the depth of flavour in the sauce, and rushing it leaves the dish tasting flatter.Stir in the yogurt, parmesan and lemon juice off the heat, as written — yogurt-based sauces are prone to splitting if they hit direct heat, so building this step off the stove is what keeps it smooth.Keep the green beans as a separate topping rather than mixing them through, as the recipe has it — they hold their colour and bite far better added on top just before serving than if they sit in the hot risoni.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container.The risoni will keep absorbing liquid as it sits, so reheat it in the microwave or a pan with a small splash of water or stock, stirring until it loosens back to a creamy consistency. Reheat the green beans separately for a minute or two to keep their colour and a bit of bite. Thaw frozen portions in the fridge overnight before reheating.