Cheesy Baked Risotto

with Charred Baby Broccoli

600ml boiling water

1 tbs olive oil

fine grater

medium deep ovenproof frypan with lid

medium frypan

Preheat the oven to 200C, fan-forced. Finely chop the onion. Quarter the zucchini lengthwise, then thinly slice. Trim the baby broccoli, then halve any thicker stems lengthwise. Crush or finely chop 2 garlic cloves. Finely grate the parmesan. Crumble the stock cubes into a heatproof jug, add 600ml boiling water and stir to dissolve.

Heat 2 tsp olive oil in a medium deep ovenproof frypan (see Kitchen hack) over medium heat. Cook the onion and garlic, stirring, for 3-4 mins until softened. Add the rice and cook, stirring, for 1-2 mins until the grains are well coated.

Add the stock to the rice mixture, then remove the pan from the heat. Bake, covered, for 8 mins. Stir in the zucchini and bake for a further 10-12 mins until the rice is tender and the liquid is absorbed. Stand, covered, for 5 mins.

While the risotto is standing, heat 2 tsp olive oil in a medium frypan over high heat. Cook the baby broccoli, turning occasionally, for 3-4 mins until tender and lightly charred. Remove the pan from the heat. Season with salt and pepper.

Add the spinach and half the parmesan to the risotto and stir to combine. Taste, then season with salt and pepper. Divide the risotto and baby broccoli among bowls, scatter over the remaining parmesan and enjoy!

If you don't have an ovenproof frying pan, transfer the rice mixture to a baking dish before adding the stock. Cover the dish with foil if it doesn't have a lid.