Bacon, Blue Cheese and Broccoli Risotto

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking. 

Once hot, add the bacon lardons and onion and stir-fry until softened, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the garlic and risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Pour in the boiled water for the risotto (see pantry for amount), veg stock paste and dried rosemary.

Stir to combine, bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.

Meanwhile, roughly crush the hazelnuts in the unopened sachet using a rolling pin. Halve any thick broccoli stems lengthways. 

When the risotto has 10 mins remaining, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. 

Remove the lid, add the garlic and cook for 1 min. Season with salt and pepper. Remove from the heat.

When the risotto is cooked, remove it from the oven and stir through the butter (see pantry for amount) and hard Italian style cheese. TIP: Add a splash of water to loosen the risotto if needed.

Stir the spinach into your risotto a handful at a time and allow to wilt until it's piping hot.