Peppery Roast Mushroom Risotto

with Baby Broccoli and Almonds

500ml (2 cups) boiling water

1 tbs olive oil

oven tray

baking paper

medium deep frypan with lid

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Trim the baby broccoli and halve lengthwise. Finely chop the onion. Wipe the mushrooms clean, then cut into quarters. Crumble 1 stock cube* into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.

Put the baby broccoli and mushrooms (see Make it yours) on the lined tray, keeping them separate. Drizzle with 2 tsp olive oil and season with salt and pepper. Scatter the almonds over the baby broccoli. Bake for 15 mins or until the veggies are tender.

Meanwhile, heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 3 mins or until softened. Add the rice and pepper and garlic seasoning (see Make it yours) and cook, stirring, for 1-2 mins until the grains are well coated.

Add the stock to the rice mixture, reduce the heat to low and cook, covered, for 15 mins or until most of the liquid is absorbed and the rice is almost tender. Remove the pan from the heat, stir in the roasted mushrooms and stand, covered, for 5 mins.

Taste the risotto, then season with salt. Divide the risotto among bowls and top with the roasted baby broccoli and almonds. Enjoy!

We've roasted the mushrooms to intensify their flavour, but feel free to cook them in the risotto if you prefer. Simply add them with the stock in Step 4. ~ Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat.