Oven-Baked Chorizo and Tomato Risotto with Hard Italian Cheese and Balsamic Drizzle

Ingredients

Instructions

1. Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
   Halve, peel and chop the onion into small pieces. 
   Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high 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 onion and diced chorizo to the pan and stir-fry, until the onion has softened and the chorizo has begun to brown, 4-5 mins.
2. While the onion and chorizo are frying, 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.
   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.
3. Meanwhile, pour the boiled water for the risotto (see pantry for amount) into a measuring jug. Add the chicken stock paste and stir well to combine.
   Stir the chicken stock into the risotto rice.
   Bring back up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
4. Pop the tomato parcel onto a small baking tray.
   Roast on the bottom shelf of your oven until softened, 15-20 mins.
5. When the risotto is cooked, remove it from the oven and mix in 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.
6. Share the oven-baked risotto between your serving bowls.
   Top with the roasted tomatoes along with their juices. Drizzle over the balsamic glaze to finish.
   Enjoy!