Easy Baked Italian Chorizo Risoni

If you've swapped to mild chorizo, roughly chop chorizo.

In a large frying pan, heat a drizzle of olive oil over high heat. Cook chorizo and leek, tossing, until golden, 4-5 minutes (the chorizo will finish cooking in the oven!). • Reduce heat to medium, add garlic & herb seasoning and tomato paste. Cook, tossing, until fragrant, 1 minute. Remove from heat.

To a baking dish, add chorizo mixture, risoni, thyme, the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people) and stock concentrate. Stir to combine. Cover with foil. Bake until risoni is tender and chorizo is cooked through, 20-25 minutes. • Remove risoni from oven, then stir through the butter and a squeeze of lemon juice. If needed, add a splash of water to loosen the risoni. Season to taste.