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.

Sear chicken - Add garlic and onion, cook for 1 minute. Add chicken, then cook for 2 minutes until seared on the outside but still raw inside.

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

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

Cook 7 minutes - 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).

Add parmesan, spinach, salt and pepper. Stir through until the spinach is wilted.

Serve - The consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy. Serve, garnished with parsley and more parmesan if desired!