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

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chorizo, stirring, until golden and crisp, 3-4 minutes. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Stir in the arborio rice until well combined.

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

While the risotto is baking, halve the 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 done, stir through a splash of water to loosen, if needed. Stir in the shaved Parmesan cheese, the butter and baby spinach leaves. Gently fold in the roasted cherry tomatoes. Season to taste.

Divide the baked chorizo and spinach risotto between bowls to serve.