Preheat oven to 220°C/200°C fan-forced. Finely chop onion and garlic. Roughly chop mild chorizo. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and chorizo until golden, 5 minutes. Add the butter and 1/2 the garlic and cook until fragrant, 30 seconds. Add arborio rice, stirring to coat. Add the water and vegetable stock powder (see ingredients). Bring to the boil, then remove pan from heat.

Transfer risotto to a baking dish. Cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

While risotto is baking, halve the cherry tomatoes. Pick the thyme leaves. Place tomatoes and thyme on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until fragrant and lightly charred, 20-25 minutes.

When risotto has 5 minutes remaining, zest lemon to get a pinch, then cut into wedges. Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Add a pinch of chilli flakes (if using) and remaining garlic and cook until fragrant, 30 seconds. Remove pan from heat. Add a squeeze of lemon juice. Season, then toss prawns to coat.

Stir grated Parmesan cheese through risotto, until melted. Add mixed leaves and lemon zest, stirring to combine. Add a squeeze of lemon juice, then season to taste. Gently fold in the roasted cherry tomatoes.

Finely chop parsley. Divide chorizo risotto between bowls. Top with garlic prawns. Sprinkle with parsley. Serve with any remaining lemon wedges.