Season the chicken – Place the chicken in a medium bowl. Add the salt, pepper, paprika and dried oregano. Toss to coat using tongs. Set aside.

Cook the chorizo – Heat the olive oil in a large deep, heavy-based pan over medium heat. Add the diced chorizo and cook for 2–3 minutes or until crispy. Set aside on a plate.

Add the onion and garlic – To the same pan, add the onion and garlic and cook until fragrant for 1–2 minutes.

Cook the chicken – Add the chicken and cook, stirring, for 2–3 minutes until browned.

Add the tomato paste and cook for 1 minute until it deepens slightly in colour.

Add the white wine (if using) and cook for 1 minute or until it has mostly evaporated.

Add the risoni – Add the risoni and chicken stock and return the cooked chorizo to the pan. Stir to combine and bring to a simmer.

Simmer – Reduce the heat to low and simmer, stirring occasionally, until the risoni is tender and most of the liquid is absorbed, about 10 minutes.

Add the cream and cheese – Stir in the cream and parmesan. Cook for another 1–2 minutes or until the sauce has thickened.

Add the spinach – Turn the heat off. Add the baby spinach and stir it through until wilted. Season with extra salt and pepper to taste (you won’t need much salt, if any, as the chicken stock and chorizo are salty).

Serve – Garnish with extra grated parmesan and serve immediately.