40 mins

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180g Carnaroli or Arborio rice

300g broccoli (florets cut into small pieces; stem peeled and finely diced)

6–8 oil-packed anchovy fillets (finely chopped)

1 medium shallot or small onion (finely diced)

2 cloves garlic (thinly sliced)

750ml vegetable or light chicken stock

75ml dry white wine (optional)

Zest of 1 unwaxed lemon

1 tbsp fresh lemon juice

30g Parmesan or Pecorino, freshly grated

2 tbsp extra virgin olive oil

1 tbsp unsalted butter

Freshly cracked black pepper (be generous)

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1. Bring your stock to a gentle simmer in a small saucepan. Blanch the small broccoli florets in the simmering stock for 2 minutes until bright green, then scoop them out with a slotted spoon and set aside. Keep the stock warm over low heat.

2. In a wide, heavy-bottomed pan, heat the olive oil over medium heat. Add the diced shallot, diced broccoli stems, and chopped anchovies. Cook for 3–4 minutes, stirring continuously, until the anchovies completely melt into the oil and the shallot softens.

3. Add the garlic and rice to the pan. Stir constantly for 1–2 minutes until the edges of the rice grains look translucent and you hear a faint crackling sound.

4. Pour in the white wine (if using) and stir until completely absorbed. Begin adding the hot stock one ladle at a time, stirring frequently and waiting until each ladleful is almost fully absorbed before adding the next. The process should take approximately 20 minutes.

5. When the rice is al dente, fold in the reserved cooked broccoli florets to warm through. Remove the pan from heat.

6. Stir in the butter, grated cheese, lemon juice, half the lemon zest, and a very generous grind of black pepper. Cover and let sit for 2 minutes before serving.

7. Divide into shallow bowls and finish with the remaining lemon zest, extra black pepper, and a drizzle of olive oil.