Oven-Baked Chorizo and Sweetcorn Risotto

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

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. 

Add the sweetcorn to the chorizo and fry, stirring, for 2-3 mins. 

Stir in the garlic and risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the boiled water for the risotto (see pantry for amount) 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.

For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.

While the risotto bakes, pop the tomatoes onto a baking tray. Drizzle with oil and season with salt and pepper. 

When the risotto has been in the oven for 10 mins, roast the tomatoes on the middle shelf of your oven until they’re softened, 10-15 mins.

When the risotto is cooked, remove it from the oven and mix in the 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 to your desired consistency.

Gently stir through the roasted tomatoes.