• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Roughly chop carrot. • Place carrot in a baking dish. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until just tender, 15-18 minutes (it will finish cooking in step 3!).

• Meanwhile, thinly slice celery. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and celery, tossing, until golden, 4-5 minutes (the chicken will finish cooking in the oven!). • Reduce heat to medium. Add garlic paste, garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute. Remove from heat.

• When the carrot is just tender, transfer chicken mixture, risoni, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people), Italian herbs (see ingredients) and vegetable stock powder to the baking dish. Stir to combine. Cover with foil. Bake until risoni is tender and chicken is cooked through (when no longer pink inside), 20-25 minutes. • When the risoni has 5 minutes remaining, roughly chop silverbeet. Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. Cook silverbeet until softened, 2-3 minutes. Remove from heat. • When the risoni is ready, stir through the butter and cooked silverbeet. If needed, add a splash of water to loosen the risoni.

• Divide baked Italian chicken risoni between bowls. • Top with grated Parmesan cheese to serve. Enjoy!