Herby Tomato, Prawn & Chorizo Risotto

• Transfer rice mixture to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

• Meanwhile, finely chop carrot. Trim and slice green beans into thirds. Finely chop garlic. Roughly chop mild chorizo. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and green beans until just tender, 4-5 mins. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns and chorizo, tossing, until pink and starting to curl up, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to bowl with veggies. Set aside.

• Once risotto has finished baking, remove from oven and stir through baby spinach leaves, cooked prawns, chorizo and veggies, until wilted and combined. • Stir through a splash of water to loosen rice if needed. Season to taste.