Chorizo, Chicken & Corn Risoni

• Meanwhile, boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook risoni, uncovered, over high heat, until ‘al dente’, 7-8 minutes. • Reserve some cooking water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then return risoni to the saucepan. • While the risoni is cooking, zest lemon to get a pinch, then slice into wedges. Finely chop mild chorizo.

Custom Recipe: If you've added chicken breast, cut chicken breast into 2cm chunks. Heat the pan as above. Cook chicken with chorizo, garlic & herb seasoning and soffritto mix, tossing occasionally, until browned and cooked through, 5-6 minutes. Continue with step.