Cheesy Chorizo Orzotto

Halve the tomatoes. Pop the cider vinegar, honey and olive oil (see ingredients for amount) into a medium sized bowl. Season with salt and pepper and mix together. Add the tomatoes, mix and set aside. Drain the mozzarella and tear into small pieces.

Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion and diced chorizo and cook, stirring frequently until the chorizo is crispy and the onion is softened, 5-6 mins, then add the garlic and sundried tomato paste. Stir continuously and cook for 1 minute. Stir the orzo into the pan followed by the boiling water (see ingredients for amount) and the veg stock powder.

Bring to a simmer, stirring to combine, then reduce the heat to medium-low and simmer until the orzo is cooked and the liquid absorbed, 10-12 mins. Stir every couple of mins to ensure the orzo is not sticking to the bottom of the pan. If the mixture is looking a bit dry and the orzo is not quite cooked, just add a splash of water and keep cooking.

Meanwhile, roast the asparagus on the top shelf of your oven until tender, 10-12 mins. Once the orzo is cooked, remove from the heat. Stir in the hard Italian cheese until melted. Taste and add salt and pepper if you feel it needs it. Add the mozzarella to the salsa and stir to combine.

Serve the orzo in bowls with the roasted asparagus on one side and the tomato salsa on the other side. Enjoy!