Heat a large based pan over a medium heat and add the vegetable oil. In a separate pan bring the chicken stock to the boil. Add the onions and sweat without colour until soft, season with salt, take off heat. Turn up the heat, add the rice to pan and stir. Cook out for a few minutes.

Begin to add the chicken stock, add one ladle and stir until it has been absorbed, repeat this with all the stock, this should take about 20 minutes. Don’t be tempted to add too much chicken stock at a time. When the rice is cooked and the risotto until it looks creamy, remove from the heat and stir in the butter and parmesan, wilted spinach, and tomatoes, taste and season and allow to cool.

Cut the wontons into 6cm squares, lay 3 on top of each other in a star shape, brushing with butter in between each layer.

Place the mix in the centre, taking care not to overfill, bring together in a concertina style and squeeze together to form a wonton (moneybag).

Deep fry 3 minutes 180c until golden and crisp.