• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Roughly chop carrot. Place 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. Roughly chop silverbeet. 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 (it 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 carrot is ready, remove baking dish from oven. Add chicken, celery, risoni, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people), Italian herbs (see ingredients) and chicken-style stock powder (see ingredients). Stir to combine. Cover with foil. • Bake until risoni is tender and chicken is cooked through (when no longer pink inside), 20-25 minutes. • Stir through silverbeet and the butter until silverbeet is wilted. If needed, add a splash of water to loosen the risoni. Season to taste.

• Divide baked Italian chicken risoni between bowls. • Sprinkle with grated Parmesan cheese to serve.