One-Pan Chicken, Bacon & Mushroom Risoni

• To the pan, add a drizzle of olive oil and herb & mushroom seasoning. Cook, stirring, until fragrant, 1 minute. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), chicken stock pot and risoni. Stir to combine. Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until the risoni is tender, 15-18 minutes.

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

• Add the butter, silverbeet and light cooking cream. Stir to combine, then simmer until slightly thickened, 4-6 minutes. • Season with pepper.