Honey Oregano Roast Pumpkin & Chicken Risoni

• Place zucchini, onion and tomato on a second lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 15-20 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Place zucchini, onion and tomato on a second lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 15-20 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a plate, season with salt and pepper and cover to keep warm.

• While veggies are roasting, finely chop garlic. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

• In a large saucepan, heat a drizzle of olive oil over a medium-high. Add Nan's special seasoning and garlic and cook until fragrant, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

• To the saucepan, stir in risoni, vegetable stock pot, light cooking cream and the water. 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, 12-15 minutes.

TIP: Rest risoni, covered, for 5 mins to thicken. TIP: Add a splash more water if the risoni looks dry! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~