Roasted Tenderstem® Broccoli and Tomato Stovetop Risotto

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

Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

For oven-baking, pour in all the water at once and cover with a lid or foil. Bake until the water has been absorbed, 25-30 mins.

While the rice simmers, pop the tomatoes onto a piece of foil. Drizzle over oil and add the sugar (see pantry for amount), then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

Pop the tomato parcel onto a baking tray. Roast on the bottom shelf until softened, 15-20 mins.

Meanwhile, halve any thick broccoli stems lengthways. Roughly chop the chives (use scissors if easier).

When the risotto has about 10 mins cooking time left, pop the broccoli onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the middle shelf of your oven until tender and the edges are crispy, 10-12 mins.

While everything cooks, cut the lemon into wedges.

When the risotto is cooked, remove from the heat. Stir through the sun-dried tomato paste, hard Italian style cheese, a good squeeze of lemon juice and butter (see pantry for amount) and half of the chives. Taste and season with salt and pepper if needed.