• 200 g thin rice noodles
• 1 tbsp olive oil
• 1 medium size onion thinly sliced
• 1 large carrot, sliced
• 1 large red capsicum
• 4 cloves minced garlic
• 1 tbsp fresh grated ginger
• 4-6 c chicken stock
• 350 g boneless chicken breast or thighs
• 250 g mushrooms thinly sliced
• 2-3 tbsp red curry paste
• 1 can coconut milk
• 2 large handfuls baby spinach
• 2 tbsp lime juice

Cook the noodles as to packet instructions.  Heat the oil in a large stockpot.  Add in the vegetables and saute until softened.  Add in the garlic and ginger and cook for a further 2 minutes.
Add in the chicken stock, chicken, mushrooms and curry paste and simmer until the chicken is cooked through.  
Place the cooked noodles into soup bowls and pour over the liquid.  Garnish with fresh corriander, basil, sliced chilli, spring onions or crushed peanuts.  (Serves 6-8)

Place the cooked noodles into soup bowls and pour over the liquid. Garnish with fresh corriander, basil, sliced chilli, spring onions or crushed peanuts. (Serves 6-8)

• 2 tbsp oil
• 1 onion
• 3 cloves garlic
• ½ c water
• 1 c Arborio rice
• 2 x 400 g tins crushed tomatoes
• ½ chopped capsicum
• 1 tsp brown sugar
• 1 c chicken stock
• 4 sausages
• 1 c grated cheese
• 1 tbsp chopped parsley
• 200 g frozen peas
• Heat the oven to 170C.

Heat the oil in a large cast iron frying pan or oven proof pot, and cook the onion and garlic until softened and then add in the rice and stir for 2 minutes until lightly toasted. Add in the water, tomatoes, vegetables, stock and seasonings. Add in extra water if needed. Cover and cook for 50 minutes or until the rice is tender. Brown the sausages on a tray in the oven, and then cut them into thirds.

When the risotto is almost cooked poke the sausage pieces into the pan and top with grated cheese and grill for a few minutes until golden. Top with the chopped parsley and serve.