Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

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. 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 the boiled water for the risotto (see pantry for amount) and chicken stock paste.

Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake your risotto on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

When the risotto has finished cooking, remove it from the oven.

Stir through the butter (see pantry for amount), peas and half the hard Italian style cheese. 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 style cheese to finish.

Enjoy!