Greek-style risotto with spinach and Tenderstem^® broccoli

Method

1. 1. Cook the Tenderstem^® broccoli – either boil for 2-3 minutes or roast for 7 minutes at 180°C (350°F). Once cooked, reserve a few stems and finely chop the rest.

2. 2. Meanwhile, heat the oil in a large pan and gently cook the spring onions and 2 tbsp each of the parsley and dill for 5 minutes. Reserve the remaining herbs.

3. 3. Add the chopped spinach, chopped Tenderstem^® broccoli and salt and cook for a couple of minutes until the spinach wilts.

4. 4. Stir in the rice and lemon juice. Add the stock and bring to a gentle simmer.

5. 5. Cover the pan tightly and cook over very low heat for 10 minutes. Open the pan and give the rice a stir – you might need to add a bit more stock or hot water if the pan is very dry.

6. 6. Cook for a further 5 minutes, covered. The rice should have absorbed all the water and be cooked but still a bit al dente. Take the pan off the heat and keep covered – the steam will finish cooking the rice.

7. 7. Stir in the reserved parsley and dill and taste, adding more salt or lemon juice if required

8. 8. Transfer to a platter and add the reserved Tenderstem^® broccoli on top. Drizzle with a little extra olive oil, if you like. Scatter the feta cheese, if using, and garnish with the lemon zest and mint.