Roasted Broccoli Risotto

Heat a drizzle of oil in a large 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 onion and stir-fry until softened, 4-5 mins.

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), vegetable 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, halve any large broccoli florets.

Pop the florets onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins.

Meanwhile, roughly chop the pecans.

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.