Preheat the oven to 220°C/200°C fan-forced. Roughly chop the mild chorizo. Finely chop the brown onion. Finely chop the garlic. Zest the lemon to get a 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, thyme and a pinch of chilli flakes (if using) 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. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

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

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