Broccoli, pea and leek baked risotto

Method

1. Step 1

   To make the risotto, preheat oven to 180°C. Heat oil in a large, heavy-based flameproof baking pan over medium heat. Add the leek and cook, stirring, for 5-8 mins or until soft. Add the garlic and cook for 1 min or until aromatic. Add rice and cook, stirring, for 2 mins.

2. Step 2

   Add the wine and cook for 1-2 mins or until reduced by half. Stir in the stock and bring to the boil. Remove from heat. Season. Cover the pan tightly with foil. Transfer to the oven and bake for 20 mins. Gently stir in the broccoli. Cover and bake for a further 10-15 mins or until rice is tender, adding peas for the last 5 mins of cooking. Stir in the spinach and parmesan.

3. Step 3

   Transfer one-third of the risotto to an airtight container. Set aside to cool completely. Store in the fridge for up to 2 days, or freeze for up to 3 months.

4. Step 4

   Divide the remaining risotto evenly among serving bowls. Top with pesto and spinach and season with pepper.