Chicken Risoni with Lemon & Spinach - San Remo

Ingredients

• 1 cup San Remo No. 47 Risoni
• 2 tbs extra virgin olive oil
• 1 brown onion, sliced into thin wedges
• 3 cloves garlic, chopped
• 4 sprigs thyme
• 3 cups reduced salt chicken stock
• 450g free range chicken tenderloin strips
• 1 cup sugar snap or snow peas
• 2 cups baby spinach leaves
• ½ lemon, zested and juiced
• ¼ cup parmesan, grated from a block
• sea salt and black pepper to taste