Roasted cauliflower & chorizo risotto

SERVES 1

Preheat oven to 220°C, fan 200°C, gas 7. Put 130g cauliflower, cut into bite-size florets, on a baking tray, mist with calorie-controlled cooking spray, season and roast for 20 mins or until golden and tender. Meanwhile, fry 15g finely diced chorizo in a pan set over a high heat until crisp. Remove with a slotted spoon and set aside. Reduce heat to medium, cook 1 finely chopped onion in the chorizo oil for 5 mins, then add 1 crushed garlic clove and cook for 1 min. Add 60g Arborio rice to the

pan, stir to coat, then add 1tbsp white wine vinegar. Cook for 1 min until the liquid has evaporated. Add 400ml hot chicken stock (½ stock cube), a ladleful at a time, stirring, making sure each addition is absorbed before adding the next, until the rice is cooked but al dente. Stir through the roasted cauliflower and chorizo, season to taste and serve garnished with fresh flat-leaf parsley, chopped, to serve and 1tbsp grated Parmesan.