Servings: 2

Veg stock paste (20g) Veg stock paste (20g)
Shallot (1) Shallot (1)
Garlic clove (2) Garlic clove (2)
Tender stem broccoli (150g) Tender stem broccoli (150g)
Risotto rice (or cauliflower rice) (175g DRY - you can approximate with your cauliflower rice) Risotto rice (or cauliflower rice) (175g DRY - you can approximate with your cauliflower rice)
Baby plum tomatoes (125g) Baby plum tomatoes (125g)
Grated Parmesan (40g) Grated Parmesan (40g)
Sun dried tomato paste (50g) Sun dried tomato paste (50g)
Balsamic glaze (12ml) Balsamic glaze (12ml)

Preheat oven to 200 degrees C (fan oven). Add 750ml water to medium saucepan on high heat, stir in veg stock paste. Bring to boil then reduce heat to the lowest setting. This is the veg stock.
Meanwhile, half, peel and chop the shallot into small pieces. Peel and grate the garlic (or use garlic press). Half any thick broccoli stems length ways.
Heat 20 1 calorie sprays in a large, wide bottomed pan on medium heat. Add shallots once hot and cook until softened (3 to 4 mins). Stir in the garlic, cook for 1 min more.
Add risotto rice, stir and cook until the edges of the rice are translucent (1 to 2 mins).
To make risotto, add one ladle of stock at a time. When rice has absorbed the stock, stir in another ladle. Keep the pan on medium heat and continue, letting stock absorb each time. Risotto cooking time should take about 20 to 25 mins and rice will be al dente when finished.
(If using cauliflower rice, you will probably need a third-half of the stock here, and it will take half the time).
When risotto has 10 mins cooking time left, put the broccoli and tomatoes on a large baking tray, spray with 1 cal cooking spray 20 times and sprinkle with salt and pepper. Roast on the middle shelf of the oven for 10 to 12 mins.
When risotto is cooked, take off the heat and mix in grated Parmesan and sun dried tomato paste. Season with salt and pepper.
Distribute into two bowls evenly and then serve with toasted veg on top. Finish with a drizzle of the balsamic glaze.