Double Nan's Chorizo & Veggie Risotto

• To pan with chorizo, add arborio rice, garlic paste, tomato paste and Nan's special seasoning and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people) and zucchini. Stir to combine, then transfer risotto mixture to a baking dish. Cover tightly with foil, then 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.

• When risotto is done, stir through the butter, silverbeet and half the Parmesan cheese. Season to taste. TIP: If the risotto looks dry, stir through a splash of water.