Easy Italian-Style Chicken Risoni Bake

• Boil the kettle. Finely chop brown onion and carrot. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook brown onion and carrot stirring, until softened, 3-4 minutes. Add baby spinach leaves, stirring, 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 (when no longer pink inside), 25-30 minutes. • Stir in the butter and Parmesan cheese (reserve a pinch for the garnish). Season to taste (add a dash more water if the risoni looks dry).