One-Pot Chicken, Vegetable and Parmesan Orzo

Step 1: Heat the oil in a large pan over high heat. Use a reasonably deep pan, around 5 cm / 2.5 inches or more; otherwise, use a large pot.

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

Step 3: Add the frozen vegetables and flour, then stir until the flour is incorporated. The vegetables can go in while still frozen.

Step 4: Add the uncooked orzo or risoni, stock and milk. Stir well.

Step 5: Bring to a simmer, then adjust the heat so the mixture bubbles gently. Cook uncovered for 7 minutes, stirring occasionally, until the orzo is almost tender. It will still be quite soupy at this point.

Step 6: Add the Parmesan, spinach, salt and pepper. Stir until the spinach wilts.

Step 7: The finished mixture should be creamy and loose, like risotto; it will absorb liquid and thicken quickly as it stands. Serve garnished with parsley and more Parmesan, if desired.