Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil your kettle then pour the boiled water for the risotto (see pantry for amount) into a measuring jug. Add the chicken stock paste and stir well to combine - this is your chicken stock.

Peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later.

Once hot, add the diced chorizo and onion and fry until the onion starts to soften, 5-6 mins. Add the garlic and fry for 1 min more.

Add the risotto rice to the pan, stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in your chicken stock and bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

When the risotto has finished cooking, remove it from the oven and stir through the butter (see pantry for amount), peas and half of the hard Italian style cheese.

Season to taste with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto if needed.

Share the chorizo and pea risotto between your serving bowls.

Sprinkle over the remaining hard Italian cheese to finish.

Enjoy!