1. Heat 1 tbsp 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 and simmer,stirring,for 15 minutes or until the risoni is tender. Remove from heat.
2. Add half the crumbled feta and dill,cover and leave for 5 minutes to soften the feta.
3. Wash the silverbeet well and roughly chop leaves. Pile into a saucepan with remaining olive oil,cover and cook for 2 to 3 minutes over medium heat until the leaves start to wilt.
4. Give the risoni and feta a stir and spoon onto plates or pasta bowls.
5. Place the silverbeet on top,scatter with remaining crumbled feta,dill,walnuts and more cracked black pepper and serve.
Serve Jill'swine-roasted figs with sweet tahini yoghurt for dessert.