Baked Chorizo & Spinach Risotto

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chorizo, stirring, until golden and crisp, 3-4 minutes. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Stir in the arborio rice until well combined.

To the risotto, add the water and chicken stock pot. Stir well, then bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil. Bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

While the risotto is baking, halve the cherry tomatoes. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until blistered, 15-20 minutes.

When the risotto is done, stir through a splash of water to loosen, if needed. Stir in the shaved Parmesan cheese, the butter and baby spinach leaves. Gently fold in the roasted cherry tomatoes. Season to taste.