[Superstar] NZ Baked Brie & Chorizo Risotto

• Meanwhile, thinly slice brown onion (see ingredients). 
• Slice lemon into wedges. 
• Cut mild chorizo into 1cm chunks.

• In a large frying pan, heat a small drizzle of olive oil over medium-high heat. Cook onion and chorizo, stirring, until golden, 4-6 minutes.
• Add garlic & herb seasoning and cook until fragrant, 1 minute. 
• Add risotto-style rice and stir to coat. Add the water, bring to the boil, then remove from heat. 

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

• When risotto has 10 minutes remaining, to a second baking dish, add brie, drizzle with olive oil and season with a pinch of salt and pepper. Bake until softened. 
• Remove risotto from oven and stir through baby spinach leaves until melted. 
• Gently stir in roasted pumpkin and a squeeze of lemon, until combined. 

TIP: Stir through a splash of water to loosen risotto if needed.