Crispy Chorizo and Sun-Dried Tomato Risotto

Pop the (now empty) saucepan on medium-high heat. Once hot, add the pepper and fry until charred, 5-6 mins. Continue to stir while it cooks. Add half the garlic and fry for 1 minute. 

Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in the boiled water for the risotto and honey (see pantry for both amounts) and chicken stock paste. 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, 25-30 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side. Once cooked, reduce the heat to medium. 

Add the remaining garlic and season with salt and pepper. Stir-fry for 1 minute. Remove from the heat.

When the risotto is cooked, remove it from the oven and stir through the hard Italian style cheese, sun-dried tomato paste and butter (see pantry for amount).

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.