Preheat oven to 220°C/200°C fan-forced. Roughly chop mild chorizo. Finely chop brown onion and garlic.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, stirring, until golden and crisp, 3-4 minutes. Add onion and cook, stirring, until softened, 4 minutes. Add garlic 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 cherry 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.

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

Divide baked chorizo and spinach risotto between bowls to serve.