Luxed up with cream and packed with vegetables, this easy, cheat's risotto is set to become a new family favourite. Filling pasta stands in for rice in this clever hack with all the texture of risotto and none of the stirring. Mixed with chicken, sweet corn and leek, and fragrant with dill and lemon, it has all bases covered.
Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Peel corn and use a sharp knife to carefully remove corn kernels. Pick dill leaves from their stems.
Cut chicken into 3cm pieces.
Heat oil in a deep frypan over medium-high heat. Add chicken, season with salt and pepper, and cook for 3–4 minutes or until golden. Stir through garlic and herb mix.
Boil the kettle in preparation of step 5. Add leek and corn to pan and reduce heat to medium. Cook, stirring occasionally, for 3–4 minutes or until softened.
Add risoni to pan with 375ml (1½ cups) boiling water, stir to combine and bring to a rapid simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10–12 minutes or until risoni is tender and most of the liquid has been absorbed. Season to taste with salt and pepper.
Remove pan from heat and stir through sour cream and spinach leaves until just wilted. Cut lemon into wedges. Toss salad leaves with your favourite dressing. Divide risoni between bowls, sprinkle with dill and serve with lemon wedges and salad on the side.