Everyone is on the same page here – green is good. We all know it, so get the veg into you with this fresh risotto. It somehow feels a little indulgent thanks to that golden, chorizo-spiked crumb, but it's actually packed with a bunch of nutritious stuff. If you have a vego at the table, just serve the crumb on the side or skip the chorizo altogether.
Thinly slice spring onion. Peel and crush garlic. Dissolve stock cube in 750ml (3 cups) boiling water.
Heat oil in a frypan over medium heat. Add spring onion and garlic and cook, stirring occasionally, for 1–2 minutes or until fragrant. Add rice and stir to coat in oil. Add stock to pan, one ladleful at a time, stirring continuously and allowing stock to be absorbed before adding the next ladleful. Continue cooking and stirring for 15 minutes.
While risotto is cooking, slice zucchini into half moons.
De-skin chorizo and chop into 1cm pieces. Add chorizo to a cold frypan and place over medium heat. Cook for 3–4 minutes or until starting to golden. Add panko breadcrumbs and crispy shallots and cook, stirring constantly, for 3–4 minutes or until breadcrumbs are golden. Remove from pan. Finely chop parsley and add to with crumbs with salt and pepper.
Add zucchini to risotto and cook for a further 5 minutes. Continue to add remaining stock until all stock has been used and rice is al dente. Add spinach, parmesan and butter and stir until spinach is wilted. Season with salt and pepper.
Slice lemon into wedges. Divide risotto between bowls and sprinkle with herby chorizo crumbs. Serve with lemon wedges.