Chorizo & 'Nduja Baked Rice

Heat a drizzle of oil in a large 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 onion and fry until the chorizo starts to brown and the onion has softened, 4-5 mins. Stir frequently and adjust the heat if necessary.

Meanwhile, zest and cut the lemon into wedges.

Peel and grate the garlic (or use a garlic press).

Once the chorizo has browned, add the garlic and half the lemon zest. Cook 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. 

Pour in the boiled water (see pantry for amount) and chicken stock paste. Stir to combine and bring back 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. 

Meanwhile, in a small bowl, combine the soured cream and remaining lemon zest. Set aside.

When everything's ready, remove the rice from the oven and stir in the peas.

Squeeze in some lemon juice from a lemon wedge.

Stir in the vegan 'nduja (add less if you'd prefer things milder), honey and butter (see pantry for both amounts) until combined and melted.

Taste and add more salt, pepper or lemon juice to taste.