Cheesy Tomato, Chorizo and Mozzarella Orzo Risotto

Put a saucepan on medium heat with 2 tbsp of oil and add your onion, garlic, 1/2 tsp of salt and a good grind of pepper. Cook for 5 mins until soft. Tip: If the onions start to colour turn the heat down. While your onions are softening, boil 900ml of water in a pot or a kettle.

Meanwhile pop your cherry tomatoes on a baking tray, sprinkle with 1/2 tsp of salt, a good grind of pepper and ¼ tsp of sugar (if you have any). Roast in the oven for 10 mins. When the 10 mins are up take them out the oven and put them to one side for later.

When the onions are softened add your thyme leaves, tomato purée and chorizo to the pan. Give everything a good stir and cook for another 2 mins.

Add the orzo to the pan and stir so it has a good covering of oil and tomato purée, then add your 900ml of boiling water and your stock pot. Stir gently to combine and dissolve the stock pot and slowly bubble away for 8-9 mins, until the liquid has been absorbed and the orzo is ‘al dente’(i.e. there is just a hint of firmness left in the middle). Make sure you stir a few times to ensure the pasta does not stick to the bottom of the pan. If the liquid is all absorbed before the pasta is cooked, simply add another ¼ cup of water and continue cooking until the orzo is done

LH: While your risotto is cooking roughly tear your mozzarella into small pieces and grate your parmesan.

When your orzo is cooked, take the pan off the heat, add your mozzarella, half your parmesan and the cherry tomatoes and stir everything together. Pop your spinach on top and put a lid on for 3 mins to allow the spinach to steam, then stir that in too.