Chorizo & Roasted Roma Tomato Risotto

In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Add the chorizo and cook, stirring, until golden and crisp, 3-4 minutes. Add the onion 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 arborio rice and stir until combined.

Add the water and chicken stock to the rice and bring to the boil. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid has absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' means the rice is cooked through but still has a tiny bit of firmness in the middle.

While the risotto is baking, drain the tinned baby Roma tomatoes. Place the tomatoes and a drizzle of olive oil on an oven tray lined with baking paper. Season with a generous pinch of salt and pepper and toss to coat. Roast on the top rack of the oven until blistered, 15-20 minutes.

When the risotto is done, remove from the oven and stir through a splash of water if needed. Stir in the grated Parmesan cheese, butter and the baby spinach leaves. Gently fold in the roasted tomatoes. Season to taste.