Oven-Baked Chicken and Chorizo Tomato Risotto

Once hot, add the diced chicken, onion and chorizo to the pan and stir-fry until the onion has softened and the chicken has started to brown, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

Meanwhile, peel and grate the garlic (or use a garlic press).

Pop the tomatoes onto a piece of foil with a drizzle of oil. Stir through half the garlic. Season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Set aside for now.

Meanwhile, add the risotto rice and remaining garlic to the ovenproof pan, stir and cook until the edges of the rice are translucent, 1-2 mins.

Pour the boiled water for the risotto (see pantry for amount) and chicken stock paste into the risotto rice. Stir to combine.

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. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Pop the tomato parcel onto a small baking tray.

Roast on the bottom shelf of your oven until softened, 15-20 mins.

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

Share the oven-baked risotto between your serving bowls.

Spoon over the roasted tomatoes along with their juices. Top with the rocket leaves.

Drizzle over the balsamic glaze to finish.

Enjoy!