Creamy Orzo Al Forno with Roasted Broccoli

• Transfer the broccoli to a parchment-lined baking sheet.
• Drizzle with olive oil and season with salt and pepper, then roast for 10 - 12 minutes.
• Prepare the stock in the meantime. Be sure to keep the oven on to use again later.

Did you know... broccoli is considered a superfood, and for good reason – not only is it high in vitamins B, C and E, it's also a great source of calcium, potassium and iron.

• Melt the butter in a deep frying pan over medium-high heat.
• Fry the onion and garlic for 2 minutes, then stir in the flour and fry for another 2 minutes.
• Pour in a third of the stock and whisk to combine. Repeat this twice more with the rest of the stock, allowing the sauce to thicken and reduce.
• Bring to a boil and cook until it is smooth and has the consistency of cream.

• Tear the spinach directly into the frying pan, in batches if necessary.
• Mix well, allowing the spinach to wilt and reduce.
• Finally, add the cream and the cheese cubes, then season to taste with salt and pepper.
• Take the pan off the heat and add the orzo, broccoli and 0.5 tbsp lemon juice per person. Mix well to combine, then transfer to an oven dish.

• Cover the orzo with aluminum foil and bake in the oven for 20 minutes.
• In a bowl, combine the Parmigiano Reggiano with the panko. Season with salt and pepper.
• When the orzo has 5 - 7 minutes left, remove and discard the foil, then scatter over the panko mixture and return to the oven.