One-Pan Chorizo Risoni Risotto with Cherry Tomatoes, Spinach

• servings: 4 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

Olive Oil

2 mild chorizo

1 brown onion

2 zucchini

2 punnet cherry tomatoes

4 clove garlic

1 lemon

2 bunch thyme

1 ½ packet risoni

3 1/2 cup water

3 cube vegetable stock

100g Cheddar cheese

1 bag baby spinach leaves

Directions

Roughly chop the mild chorizo. Finely chop the brown onion. Cut the zucchini into 1cm chunks. Cut the cherry tomatoes in half. Finely chop the garlic. Zest the lemon to get a pinch. Pick the thyme leaves. TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the stems are very soft, you can just chop them instead.

Heat a small drizzle of olive oil in a large frying pan over a medium-high heat. Add the chorizo and cook, stirring, until golden, 5-6 minutes. Add the onion, zucchini and cherry tomatoes and cook, stirring, until softened, 4 minutes. Add the garlic, thyme, lemon zest and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute.

Add the risoni (see ingredients) to the pan and stir to combine. Add the water and crumbled vegetable stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Bring to the boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the risoni is 'al dente' and all the water has been absorbed, 15-18 minutes. TIP: Add a dash more water if your risoni looks dry. 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the risoni is cooking, slice the lemon into wedges.

When the risoni is ready and the liquid has been absorbed, stir through the shredded Cheddar cheese and baby spinach leaves. Cook until the spinach has wilted, 1-2 minutes. Remove from the heat and season to taste. TIP: If you can't fit the spinach in your pan at once, stir it through in batches!

Divide the chorizo, cherry tomato and spinach risoni risotto between bowls. Serve with the lemon wedges.

Nutrition

• Total Fat: 36.2 g
• Saturated Fat: 15.5 g
• Sodium: 2314 mg
• Total Carbohydrate: 61.5 g
• Total Sugars: 12.3 g
• Protein: 45.2 g