Easy Pumpkin & Fetta Risoni

• Meanwhile, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. • Add 1/2 the garlic paste and cook until fragrant, 1 minute. • Add the water, vegetable stock powder and risoni. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until the risoni is al dente and the water is absorbed, 13-15 minutes. TIP: Add a splash more water if the risoni looks dry!

• While risoni is cooking, roughly chop parsley. • In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add the remaining garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season, then stir through the parsley.