• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken thigh and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken until browned, 2 minutes each side. Transfer to a baking dish (the chicken will finish cooking in step 3!).

• Boil the kettle. Roughly chop silverbeet. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until softened, 2-3 minutes. Add silverbeet and cook until wilted, 1-2 minutes. • Add risoni and cook, stirring to coat, 1 minute. • Stir in passata, chicken-style stock powder, Italian herbs, the brown sugar and boiling water (1 cup for 2 people / 2 cups for 4 people).

• Transfer risoni mixture to the baking dish with the chicken. Cover tightly with foil. • Bake until liquid is absorbed and chicken is cooked through, 25-30 minutes. • Remove chicken. Stir the butter and shaved Parmesan cheese (reserve a pinch for the garnish!) through risotto. Season to taste. TIP: Add a dash more water if the risoni looks dry. TIP: Chicken is cooked through when it's no longer pink inside.

• Slice chicken. • Divide Italian-style risoni bake and chicken between plates. • Sprinkle with reserved Parmesan to serve. Enjoy!