Simple Chorizo & Cherry Tomato Risotto

Boil a full kettle

Dissolve your chicken stock mix in 750ml [975ml] [1.4L] boiled water

Strip your thyme leaves from their stems and chop them finely, discard the stems

Trim, then slice your spring onion[s] finely

Peel and chop (or grate) your garlic finely

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium-high heat

Once hot, add half the sliced spring onion (save the rest for garnish!) and cook for 1 min or until beginning to soften slightly

Add your diced chorizo to the pan and cook for 3-4 min or until starting to brown

Chop your cherry tomatoes in half

Add the chopped garlic, chopped thyme, ground smoked paprika with half your chopped cherry tomatoes (you'll use the rest later!) and a little salt to the pan and mix well

Add the arborio rice and cook for 1 min, stirring to coat the grains in the oil

Add the chicken stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked

Once the rice is nearly cooked, ddd the remaining chopped cherry tomatoes with a pinch of salt – this is your chorizo & cherry tomato risotto

Once cooked, remove the risotto from the heat then add your grated Italian hard cheese and a knob of butter and stir through

Taste for seasoning adding more salt and pepper if needed

Wash your salad, then pat dry with kitchen paper and add to a bowl with a drizzle of olive oil