Bachelor’s Handbag Creamy Chicken Risoni Pasta

1 tablespoon olive oil
1 brown onion, diced
3 cloves garlic, finely chopped
1 ½ cups risoni
3 ½ cups chicken stock
1 cup thickened cream
2 cups shredded or chopped leftover roast chicken (aka bachelor's handbag chicken)
½ cup grated parmesan
2 cups baby spinach
Zest of 1 small lemon
Salt and pepper, to taste

Heat the olive oil in a large, deep pan over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft and slightly golden. Add the garlic and cook for 1 minute until fragrant.
Add the risoni and stir well to coat it in the oil and onion mixture. Cook for 1 to 2 minutes to lightly toast the pasta.
Pour in the chicken stock and bring to a gentle simmer. Reduce the heat slightly and cook, stirring often, so the risoni does not stick to the base of the pan. Cook for 10 to 12 minutes or until the risoni is tender and most of the liquid is absorbed.
Pour in the cream and bring to a simmer, then add the shredded roast chicken and parmesan. Stir until everything is well combined and the sauce is smooth and creamy. Let it heat through for 3 to 4 minutes.
Add the baby spinach and stir until wilted. This will only take a minute.
Remove from the heat and stir through the lemon zest. Taste and season with salt and pepper as needed. Serve hot, with extra parmesan, lemon wedges, parsley and chilli flakes if desired, to garnish.

MEASUREMENTS:
We use Australia measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml.
RISONI TEXTURE:
Stir often while cooking to stop it sticking. Add a splash of extra stock if it becomes too thick.
ROAST CHICKEN:
Use cold leftover bachelor's handbag chicken for the best texture. Shred or chop into bite sized pieces.
PARMESAN:
Freshly grated parmesan melts better and gives a smoother sauce.
CONSISTENCY:
The sauce will thicken as it sits. Loosen with a little stock or water when reheating.
EXTRA FLAVOUR:
Add chilli flakes, parsley, mushrooms, or peas to change it up.