Ham Hock Risotto STOVE-TOP

Boil the water for the stock (see ingredients for amount) in a large saucepan over high heat. Add the stock powder, stir to dissolve then reduce the heat to low.

Heat a drizzle of oil in another large saucepan over medium-high heat, add the onion. Stir and cook until the onion has softened, 5 mins. Reduce the heat to medium then add half the garlic, cook for 1 minute more. Add the rice to the pan. Stir and cook until the rice is slightly translucent and coated in oil, 1 minute.

Once you’ve cooked your rice for a minute, stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. TIP: The more you stir, the creamier it will be!

When the risotto has 3-5 mins left to cook, heat a splash of oil in a frying pan over medium-high heat. When the oil is hot, add the tenderstem® and stir-fry for 1 minute. Stir in the remaining garlic, cook for 30 seconds, season with salt and pepper then add a splash of water. Cover with a tight fitting lid or foil and cook until the broccoli is tender, 2-3 mins. Remove from the heat.