Preheat the oven to 220°C/200°C fan-forced. Roughly chop the mild chorizo. Finely chop the brown onion and garlic. Trim the green beans and slice into thirds. Zest the lemon to get a good pinch, then slice into wedges. 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, lemon zest and thyme and cook until fragrant, 1 minute. Add the arborio rice and stir until well combined.

Add the water and chicken stock pot to the frying pan. Stir well and bring to the boil. Transfer the risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. When the risotto has 10 minutes remaining, stir through the green beans and return to the oven. 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 and season with salt and pepper. Toss to coat. Roast until blistered, 15-20 minutes.

When the risotto is ready, remove from the oven. If needed, stir through a splash of water to loosen. Stir in the shaved Parmesan cheese and the butter. Gently fold in the roasted cherry tomatoes. Season to taste.

Divide the baked chorizo and spinach risotto between bowls. Serve with the lemon wedges.