[Superstar] NZ Smokey Bacon & Baked Brie Risoni

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, celery and bacon, until starting to brown, 4-6 minutes. 
• Reduce heat to medium, add garlic, tomato & herb seasoning and cook until fragrant, 1 minute. 
• Add risoni and stir to coat. 
• Stir in passata and the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people). 

• Transfer risoni to a baking dish. Cover tightly with foil. 
• Bake until liquid is absorbed and risoni is ‘al dente’, 20-25 minutes.

TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.
TIP: If needed, add a splash of water to loosen the risoni. 

• When risoni has 10 minutes remaining, to a second baking dish, add brie, drizzle with olive oil and season with a pinch of salt and pepper. Bake until softened.

• Remove risoni from oven and stir through baby spinach leaves until wilted. Season.

TIP: Stir through a splash of water to loosen risoni if needed.