• Preheat oven to 220°C/200°C fan-forced. • Roughly chop mild chorizo. • Thinly slice brown onion. • Cut chicken breast into 2cm chunks. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Reduce heat to medium-high. Cook chorizo, stirring, until golden and crisp, 3-4 minutes. • Add onion and cook, stirring, until softened, 4 minutes. • Add garlic paste and Italian herbs and cook until fragrant, 1 minute. • Stir in arborio rice until well combined.

• Add the water and chicken stock pot to the pan. Stir well, then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. • Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

• Meanwhile, halve snacking tomatoes. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until blistered, 15-20 minutes. Little cooks: Help assemble the snacking tomatoes on the lined oven tray!

• When the risotto is ready, stir through a splash of water to loosen, if needed. • Stir in shaved Parmesan cheese, cooked chicken, the butter and baby spinach leaves. • Gently fold in roasted tomatoes. Season to taste.

• Divide baked chorizo and chicken risotto between bowls to serve. Enjoy!