Fill and boil your kettle, then pour 800ml boiling water into a medium pan. Crumble in the stock cube and stir to dissolve. Set the pan on a medium heat to come to a simmer.

Meanwhile, peel and finely chop the onion. Peel and thinly slice the garlic. Pick the thyme leaves. Chop the nduja sausage into small chunks.

Pour 1 tsp olive oil into a large pan and warm to a medium heat. Add the onion, garlic, thyme and nduja. Season with salt and pepper and fry for 6-8 mins, stirring occasionally, till softened.

While the onion and sausage are cooking, halve the cherry tomatoes.

Pour the rice into the pan, stir to incorporate and cook for 1-2 mins. Add the cherry tomatoes to the pan. Add a splash of stock – around 150ml – and cook, stirring often for 3-4 mins till the stock has been absorbed. Repeat till all of the stock has been absorbed and the rice is tender with a slight bite. You don’t have to stir constantly, just every few mins. It should take around 20-25 mins to cook.

When the rice is cooked, fork in the baby leaf spinach to just wilt it. Juice in half the lemon. Taste the risotto and add more salt or pepper if needed. Spoon the risotto into a couple of bowls, tear over the mozzarella and serve.