Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the roots and top 3cm off the leek. Slice the leek in half lengthways and rinse under a cold tap. Thinly slice the leek. Peel the onions and finely chop them. Peel the garlic and crush or finely chop it. Thinly slice the mushrooms.

Pour 1 tbsp olive oil into a large, ovenproof pan or casserole dish and warm over a medium heat. Slide in the leek, onions, garlic and mushrooms. Season with salt and pepper and fry for 10 mins, stirring often, till the veg soften.

Meanwhile, crumble the stock cube into a heatproof jug. Pour in 1.6 ltrs boiling water and stir to dissolve the stock cube.

When the veg are soft, tip the risotto rice into the pan. Stir well and fry for 2 mins, till the rice starts to make a popping sound.

Pour the stock into the pan and stir well. Slide the uncovered pan into the oven and bake for 20 mins. If your pan isn’t ovenproof, stir in the stock then ladle the risotto into an ovenproof dish.

While the risotto cooks, trim the dry ends off the purple sprouting broccoli. Cut the broccoli stalks into bite-size pieces (no need to remove the leaves). Finely chop the parsley, leaves and stalks.

After 20 mins, remove the risotto from the oven. Stir in the broccoli. Return the risotto to the oven for 5-10 mins, till the rice and broccoli are tender.

Grate the zest from the lemon and stir it through the risotto with the juice from 1 half. Fold the parsley through the risotto. Have a taste and add a little more salt or pepper if needed. Ladle the risotto into warm bowls and serve.