Step 1

Heat oil in a large pan over high heat. Make sure the pan is reasonably deep - around 5cm / 2.5" or more. Otherwise, use a large pot.

Step 2

Add garlic and onion, cook for 1 minute.

Step 3

Add chicken, sprinkle with salt and pepper then cook for 2 minutes until cooked on the outside (raw inside).

Step 4

Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.

Step 5

Add risoni/orzo, stock and milk, then stir well.

Step 6

Bring to simmer then adjust heat so it's bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage).

Step 7

Add parmesan and spinach, stir through. Add salt and pepper to taste.

Step 8

Consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy.

Step 9

Serve, garnished with parsley and more parmesan if desired!