Tuna, spinach and broccolini baked risotto

SERVES 4 PREP AND COOK TIME 50 MINUTES

1 tablespoon extra virgin olive oil 100g bacon slices, rind removed, chopped coarsely 1 clove garlic, crushed 1½ cups (300g) arborio rice 3½ cups (875ml) chicken stock 175g broccolini, trimmed, thick stems halved lengthways 50g baby spinach leaves 40g butter, chopped 425g canned tuna in oil, drained 1 cup (80g) finely grated parmesan shredded lemon rind, to serve

1 Preheat oven to 180°C (160°C fanforced).

2 Heat the oil in a large heavy-based flameproof ovenproof saucepan or dish over medium heat; cook the bacon, stirring, for 2 minutes or until browned. Add the garlic; cook, stirring, until fragrant. Stir in the rice and stock.

3 Cover the pan with a lid; transfer to the oven, bake for 35 minutes. Remove the pan from the oven, add the broccolini, cover; return to oven for 4 minutes or until broccolini is tender.

4 Stir in the spinach, butter, tuna and half the parmesan. Season.

5 Combine the rind and remaining parmesan; sprinkle over the risotto just before serving.

Not suitable to freeze or microwave.