Baked Chorizo & Spinach Risotto

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

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

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

• Meanwhile, halve 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 ready, stir through a splash of water to loosen, if needed. • Stir in grated Parmesan cheese, the butter and baby spinach leaves. • Gently fold in roasted tomatoes. Season to taste.