Chorizo and Pea Risotto

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later.

Once hot, add the diced chorizo and onion and fry until the onion starts to soften, 5-6 mins. Add the garlic and fry for 1 min more.

Add the risotto rice to the pan, stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in your chicken stock and bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

When the risotto has finished cooking, remove it from the oven and stir through the butter (see pantry for amount), peas and half of the hard Italian style cheese.

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.