Bring the chicken stock to a boil over high heat. Add the risoni pasta and cook until al dente, 8 to 10 minutes. Drain well, then pour the risoni into a bowl and toss with the butter to keep it from sticking; set aside.
While the pasta is cooking, heat the olive oil in a frypan over medium heat. Stir in the garlic and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the basil, thyme, chilli flakes and pine nuts. Cook and stir until the pine nuts have toasted to a light golden brown.
Stir the pine nut mixture into the risoni along with the olives, capers, feta cheese, spinach and lemon juice. Serve either warm or cold, but it's better the next day.