Creamy Chicken, Mushroom & Zucchini Risoni

• Half-fill a large saucepan with water. Add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the saucepan with a drizzle of olive oil.

• While risoni is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook mushrooms, chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. Add courgette and cook until tender, 3-4 minutes. • Add garlic, herb & mushroom seasoning and the butter, and cook until fragrant, 1 minute. • Reduce heat to low, add vegetable stock powder, cream, reserved pasta water and cooked risoni. Cook until slightly thickened, 1-2 minute. Remove from the heat and season with pepper.

TIP: Add an extra splash of water if the mixture looks too thick.