One-Pan Chorizo Risoni Risotto

Heat a small drizzle of olive oil in a large frying pan over a medium-high heat. Add the chorizo and cook, stirring, until golden, 5-6 minutes. Add the onion, squash and cherry tomato and cook, stirring, until softened, 4 minutes. Add the garlic, thyme, lemon zest and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute.

Add the risoni (see ingredients list) to the pan and stir to combine. Add the water and crumbled vegetable stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and all the water has been absorbed, 15-18 minutes. TIP: Add a dash more water if your risoni looks dry.

While the risoni is cooking, slice the lemon into wedges.

When the risoni is ready and the liquid has been absorbed, stir through the shredded Cheddar cheese and baby spinach leaves. Cook until the spinach has wilted, 1-2 minutes. TIP: If you can't fit the spinach in your pan at once, stir it through in batches! Remove the pan from the heat and season to taste with salt and pepper.