Easy Baked Italian Chorizo Risoni

• Meanwhile, boil the kettle. Roughly chop silverbeet and set aside. Roughly chop the mild chorizo. •In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo until golden, 8 minutes. • Reduce heat to medium. Add garlic paste, garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute. Remove from heat.

• Once veggies are just tender, remove baking dish from oven. • Add chorizo, 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, 20-25 minutes.