Oven-Baked Chorizo, Chicken 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 half 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), chicken stock paste and diced chicken. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

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: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

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, halve the tomatoes and pop them onto a piece of foil. Drizzle over some oil and half the balsamic glaze. Scatter over the remaining garlic and season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. When the oven is hot, roast on the bottom shelf until softened, 15-20 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.