Ingredients

Serves: 12

• 2 pkts Cherry Tomatoes
• 5 Spring Onions
• ¼ cup fresh Thyme
• 1 tbsp crushed garlic
• 5 cups Vegetable Stock
• 500g Arborio Rice
• 1 Diced Chorizo
• 200g Grated Parmesan
• 1 tbsp + 1 tsp Smoked Paprika
• 50g butter

Method

1. Make the stock and bring to the boil.
2. Chop the thyme leaves very finely, discarding any woody parts. Trim, then slice the spring onions finely cut the cherry tomatoes in half
3. Heat a large, pot with 60ml olive oil over a medium-high heat 
4. Once hot, add the chopped spring onion and cook for 1 min or until beginning to soften slightly. Add the diced chorizo and cook for 3-4 min or until starting to brown
5. Add the garlic, chopped thyme, smoked paprika and half of the sliced cherry tomatoes to the pot and mix well
6. Add the arborio rice and stir to fully coat the grains
7. Add 1/3 of the chicken stock and stir continuously with a wooden spoon until it has absorbed. Continue to add the stock, a ladle at a time, stirring more or less constantly for 15-20 min, until all the stock is absorbed and the rice is cooked
8. Add the remaining sliced cherry tomatoes when the rice is very nearly cooked – this is your risotto
9. Once cooked, remove the risotto from the heat then add the grated parmesan cheese and the butter and stir through
10. Taste for seasoning adding more salt and pepper if needed