Creamy Tomato Risotto with Chorizo and Crispy Garlic Crumb

Boil kettle. Slice chorizo (you may not want to use the whole chorizo). Peel and finely dice garlic and shallot. Chop flatleaf parsley. Halve cherry tomatoes. Combine chicken stock concentrate with 2¹⁄₂ cups of boiling water.

Heat a large frypan over medium heat, add the chorizo and cook for 2 minutes or until starting to crisp. Set aside on a plate, don't wipe the pan. In the same pan, fry shallots and half the garlic until translucent and softened. Add the arborio rice and tomato paste and gently fry for 1-2 minutes.

Tip! Frying the rice helps to coat each grain in oil which makes for a better texture once cooked, it also cooks out the rawness of the tomato paste.

Add white wine, stirring constantly, 1-2 minutes or until wine has been absorbed. Add ¹⁄₂ cup stock to rice and stir until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cup of stock at a time for 20 minutes or until the rice is tender yet firm to the bite.

Meanwhile, heat a small frypan oven medium heat, add a generous glug of olive oil, panko bread crumbs, remaining garlic and ¹⁄₂ chopped parsley. Fry for 2-3 minutes, stirring often until golden and crispy. Season and set aside.

Add chorizo, tomatoes and baby spinach to the risotto and allow to cook for a minute. Add the thickened cream, parmesan and remaining parsley. Taste and season if required.

Tip! Taste before adding salt as the stock and parmesan are both salty ingredients.

Divide risotto between bowls, top with the crispy crumb and enjoy.

Boil kettle. Slice chorizo (you may not want to use the whole chorizo). Peel and finely dice garlic and shallot. Chop flatleaf parsley. Halve cherry tomatoes. Combine chicken stock concentrate with 2¹⁄₂ cups of boiling water.

Heat a large frypan over medium heat, add the chorizo and cook for 2 minutes or until starting to crisp. Set aside on a plate, don't wipe the pan. In the same pan, fry shallots and half the garlic until translucent and softened. Add the arborio rice and tomato paste and gently fry for 1-2 minutes.

Tip! Frying the rice helps to coat each grain in oil which makes for a better texture once cooked, it also cooks out the rawness of the tomato paste.

Add white wine, stirring constantly, 1-2 minutes or until wine has been absorbed. Add ¹⁄₂ cup stock to rice and stir until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cup of stock at a time for 20 minutes or until the rice is tender yet firm to the bite.

Meanwhile, heat a small frypan oven medium heat, add a generous glug of olive oil, panko bread crumbs, remaining garlic and ¹⁄₂ chopped parsley. Fry for 2-3 minutes, stirring often until golden and crispy. Season and set aside.

Add chorizo, tomatoes and baby spinach to the risotto and allow to cook for a minute. Add the thickened cream, parmesan and remaining parsley. Taste and season if required.

Tip! Taste before adding salt as the stock and parmesan are both salty ingredients.

Divide risotto between bowls, top with the crispy crumb and enjoy.