Italian-Style Bacon Risoni Bake

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon, breaking up with a spoon, until slightly golden, 2-3 minutes. • Add soffritto mix and cook, stirring, until softened, 2-3 minutes. Add silverbeet and cook until wilted, 1-2 minutes. • Add risoni and cook, stirring, until combined, 1 minute. • Stir in passata, garlic & herb seasoning, chicken-style stock powder, Italian herbs, the brown sugar and the boiling water (1 cup for 2 people / 2 cups for 4 people).

• Transfer risoni mixture to a baking dish. Cover tightly with foil. • Bake until liquid is absorbed, 25-30 minutes. • Stir in the butter and shaved Parmesan cheese (reserve a pinch for the garnish!). Season to taste.

TIP: Add a dash more water if the risoni looks dry.