1 broccoli head
1 red chilli, finely sliced
3 cloves of garlic, finely sliced
3 spring onions, thin sliced
1 tsp dried oregano
1 tsp dried thyme
1 ½ cups (300g) risoni
3 cups (750ml) veg stock
120g baby spinach
1. Use a box grater to grate the broccoli and stalks. Roughly chop any remaining small florets.
2. Heat a deep frying pan with olive oil over a medium heat. Fry the chilli and garlic until the garlic is gold and crispy. Transfer to a plate.
3. In the same pan, add the spring onion and cook for 2 mins to soften. Add the herbs, risoni and seasoning of salt and pepper. Pour over veg stock and bring to a simmer. Cook for 8-10 mins until the risoni is creamy and cooked al dente. Top up with more water if needed.
4. Stir through the baby spinach to wilt and squeeze over the lemon. Top with the fried chilli and garlic to serve.