15 veg stock paste
1 Shallot
1 Garlic Clove
200g Tenderstem Broccoli
50g Sun Dried Tomato Paste
175g Risotto Rice
125g Baby Plum Tomatoes
20g Grated Parmesan
12ml Balsamic Glaze
20g Butter
Olive oil.

1. Make Stock - Preheat oven to 200C fan. Boil a full kettle. Add 750ml boiled water to a pan, along with the veg stock paste. Bring to the oil, then reduce to lowest setting.

2. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic. Halve any thick broccoli stems lengthways, then cut in half widthways.

3. Heat a drizzle of oil in a large pan on a medium heat. Add shallot and cook until softened 3-4 mins. Stir in the garlic and sun dried tomato paste, then cook for 1 min more.  Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

4. To make the risotto, stir in a ladle of stock into the rice. When the stock has been absorbed, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is 'al dente' - cooked through but with a tiny bit of firmness left in the middle. 

5. When the risotto has about 10 mins cooking time left, pop the broccoli and baby plum tomatoes onto a 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 10-12 mins. When the risotto is cooked, remove from the heat and mix in the butter and 2/3 of the Parmesan. Taste and season with salt and pepper if needed.

6. When the veg is roasted, serve the risotto in bowls with the broccoli and tomatoes on top. Finish with a drizzle of balsamic glaze and a sprinkle of the remaining cheese over the top.