Tomato Risoni with Silverbeet, Feta, Walnuts and Honey

3 tbs extra virgin oil

200g risoni or orzo

500ml vegetable stock

400g tinned tomatoes, Annalisa brand works

2 tbs tomato paste

1 tbs honey or maple syrup

sea salt and cracked black pepper

150g feta, crumbled

1 tbs dill leaves, chopped

1 bunch silverbeet, leaves only

6 walnuts toasted

heat 1 tbs olive oil in a frying pan and fry the uncooked risoni for 2 minutes, tossing well, until tanned.

add the stock, tomatoes, tomato paste, honey, sea salt and pepper to taste and simmer, stirring for 15 minutes or until the risoni is tender.

remove from heat.

add half the crumbled feta and dill, cover and leave for 5 minutes to soften the feta.

wash the silverbeet well and roughly chop the leaves.

pile the silverbeet into a saucepan with remaining oil, cover and cook for 2 to 3 minutes over medium heat until the leaves start to wilt.

give the risoni and feta a stir and spoon onto plates or pasta bowls.

place silverbeet on top, scatter with remaining feta, dill, walnuts and more cracked black pepper to serve.