Method

• 1.
  Preheat oven to 180°C. Grease a baking tray and line with baking paper. Scatter chorizo over prepared tray.
• 2.
  Peel and segment lemon, grapefruit and lime over a bowl, catching the juices and reserving membranes. Squeeze each membrane over bowl to collect all the juice, then discard squeezed membranes.
• 3.
  Heat butter in a large flameproof baking dish over medium heat. Add onion and cook, stirring regularly, for 4 minutes or until softened. Add rice and sunflower seeds, and cook, stirring constantly, for 2 minutes or until lightly toasted. Add half the stock and bring to a gentle simmer, stirring constantly, for 4 minutes or until most of the liquid has been absorbed. Add citrus segments, reserved juice, oregano and remaining 2 cups (500ml) stock, stirring to combine.
• 4.
  Transfer risotto to centre of oven, placing chorizo tray on a lower shelf. Bake, stirring risotto and chorizo halfway, for 20 minutes or until rice is just undercooked. Stir through cavolo nero and bake for a further 5-10 minutes or until most of the liquid is absorbed, cavolo nero is tender and chorizo is golden. Stir through feta and scatter over chorizo to serve.