Baked Italian Chicken, Chorizo & Spinach Risoni

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

When risoni has 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 8 minutes. Stir cooked chorizo through the risotto with the silverbeet.