Chorizo, Cherry Tomato & Silverbeet Risoni Risotto

Heat a large frying pan over a medium-high heat and add a drizzle of olive oil. Cook the chorizo for 3-4 minutes, or until the chorizo is golden. Set aside on a plate lined with paper towel and cover to keep warm. Tip: It is important to cook chorizo slowly to render out the fat.

Drain any excess fat from the frying pan and return to a medium-high heat. Add in the brown onion and the garlic. Cook for 4-5 minutes, or until the onion is soft. Add in the thyme leaves and the risoni and cook for 2 minutes.

Meanwhile, crumble in the vegetable stock to the boiling water and reduce to a simmer. Add 1 cup of the stock to the risoni, stir well and reduce to a simmer. Cook for 2 minutes, or until the liquid has been absorbed. Add in another cup of the stock and stir continously until the liquid is absorbed into the risoni. Repeat this process for 20-25 minutes, or until the risoni is 'al dente'. Tip: Adding in the stock slowly allows the risoni to cook slowly and the flavours to develop without making the risoni gluggy.

Once the risoni is cooked and the liquid has been absorbed, stir through the silverbeet, cherry tomatoes and Cheddar cheese. Cover with a lid for 3-4 minutes, or until the silverbeet is tender. Add the salt and season with pepper.