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vogette
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Heat oil in a large deep frying pan over medium-high heat. Add chicken and cook, stirring occasionally, for 5 minutes or until browned all over. Add risoni and stir to combine. Stir in soup mix, stock and 1 cup water, then bring to a simmer.
Reduce heat to medium and simmer, covered, for 12-15 minutes, stirring occasionally, or until risoni is al dente.
Add cream, peas, spinach and cheese and cook, stirring, for 2-3 minutes or until peas are tender.
Serve topped with extra parmesan.