Tenderstem^® broccoli Baked Barley Risotto

Method

1. Heat the oven to 200C/400F.

2. Heat the oil in a large, lidded, oven-proof pan. Add the onions and cook gently until softened. Add the bay leaves and garlic, cooking for a further 30 seconds before pouring in the rice and stirring to coat. Turn up the heat slightly.

3. Add in the wine and stir until it has mostly absorbed. Add the hot stock and bring to a simmer. Put the pan lid on and place in the oven. Cook for 25 minutes.

4. Carefully remove the pot from the oven and stir in the Tenderstem^® broccoli. Put the lid back on and return to the oven, cooking for a further 10 minutes. If when adding the Tenderstem^® broccoli the risotto is cooking too quickly, add a little more stock. If at the end it looks too wet, cook in the oven for a little longer.

5. Just before serving the risotto, make the garnish. Heat the butter in a sauté pan and add the garlic and spices. Heat for 30 seconds then add the cooked langoustines, turning over in the hot garlicky butter until just browned. Add in the parsley and serve on top of the risotto, pouring over any remaining butter.