• Boil the kettle. Preheat oven to 220°C/200°C fan-forced.
• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
• Slice lemon into wedges.
• Roughly chop baby spinach leaves. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. Add pork mince
and baby broccoli and cook, breaking up with a spoon, until just browned, 
4-5 minutes. 
TIP: For best results, drain the oil from the pan before adding the risotto rice. 

• Add risotto rice, garlic and garlic & herb seasoning to the pan and cook, stirring 
until fragrant, 1 minute.
• Remove from the heat, then add light cooking cream, stock concentrate, the 
boiling water (see ingredients) and a pinch of salt and pepper.
• Stir to combine, then transfer the risotto mixture to a baking dish.
• Cover tightly with foil and bake until the liquid has been absorbed and rice is 
‘al dente’, 24-28 minutes. 
TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.

• Stir through half the Parmesan cheese, a squeeze of lemon juice, the butter, 
baby spinach leaves and season to taste with salt and pepper. 
TIP: Add a splash of water to the risotto if it looks a little dry. 

• Divide rustic pork and baby broccoli risotto between bowls.
• Sprinkle over the remaining Parmesan cheese.
• Serve with any remaining lemon wedges. Enjoy!