Chicken and Chorizo Risotto

Heat oven to 180 degrees. Put tomatoes in a dish with oil, balsamic vinegar, s+p and a few sprigs of rosemary.

Heat oil in pan and add in onions and garlic and some more chopped rosemary. Add in chicken pieces and chopped chorizo.

Simmer until chicken cooked through and juices run from chorizo. Then add rice (wash off first). Keep stirring so rice doesn't stick. Pour in the large glass of white wine.

Slowly add the chicken stock (250ml per person). This should take 30 mins. Add the sliced courgette half way through.

By this time the tomatoes should be cooked. Pour in the tomato and all the juices to the risotto. Add a handful of grated parmesan and a knob of butter and leave to rest for 5 mins before serving.