Oven-Baked Chorizo & Sweetcorn Risotto with Rocket & Balsamic Vinegar

prepPreheat oven to 200°C / 400°F
prepFill and boil kettle
prepDrain and rinse sweetcorn in sieve
prepPeel and grate garlic clove
prepPour 450 ml / 15 fl oz boiling water into measuring jug and stir in chicken stock powder
120 g / 4 oz chorizo	Heat oil, cook chorizo until browned, 3–4 min	Stir in sweetcorn, cook 2–3 min	Stir in garlic & rice, cook 1 min, pour in stock	Bring to boil, cover, bake 200°C / 400°F, 20–25 min	Add tomatoes on top at 10 min mark, return to oven	Stir in cheese & butter, season with salt & pepper	Serve dressed rocket on top of risotto
150 g / 5 oz sweetcorn
1 garlic clove
175 g / 6 oz Arborio rice
450 ml / 15 fl oz chicken stock (made with powder)
125 g / 4 oz baby plum tomatoes
40 g / 1.5 oz grated hard Italian style cheese
30 g / 1 oz unsalted butter
12 ml / 2 tsp balsamic vinegar	Mix balsamic & oil, season dressing	Toss rocket in dressing
2 ml / 1/2 tsp olive oil
40 g / 1.5 oz wild rocket

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.