Slow-Cooked Beef Meatball & Risoni Bake

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add meatballs, turning, until browned and cooked through, 8-10 minutes. • Transfer to a bowl and cover to keep warm.

• Wash out saucepan. Half-fill the large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. Drain risoni. • Return saucepan to medium heat with the butter. Add silverbeet and cook until tender, 2-3 minutes. • Add the garlic and cook, until fragrant, 1 minute. • Return risoni to the pan, add the light cooking cream, vegetable stock pot, and basil pesto and cook until slightly thickened, 1-2 minutes. Season to taste.