Step 1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion and the garlic. Roughly chop the mild chorizo. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and chorizo until golden, 5 minutes. Add the butter and 1/2 the garlic and cook until fragrant, 30 seconds. Add the arborio rice and stir to coat. Add the water and vegetable stock powder (see ingredients). Bring to the boil, then remove from the heat.

Step 2

Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 30-35 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

Step 3

While the risotto is baking, cut the cherry tomatoes in half. Pick and finely chop the rosemary. Place the cherry tomatoes and rosemary on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until fragrant and lightly charred, 20-25 minutes.

Step 4

When the risotto has 5 minutes of cook time remaining, zest the lemon to get a pinch, then cut into wedges. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes. Add a pinch of chilli flakes (if using) and the remaining garlic and cook until fragrant, 30 seconds. Remove the pan from the heat. Add a squeeze of lemon, then season.

Step 5

Stir the grated Parmesan cheese through the risotto until melted. Add the baby spinach leaves and the lemon zest, and stir to combine. Add a squeeze of lemon juice, then season to taste. Gently fold in the roasted cherry tomatoes.

Step 6

Finely chop the parsley. Divide the chorizo risotto between bowls. Top with the garlic prawns. Sprinkle with the parsley and serve with any remaining lemon wedges.