Pasta ‘risotto’ with broccoli and walnut pesto

Method

1. Bring a pan of water to the boil and cook the broccoli for 3-4 minutes until just tender but still with a bit of bite. Use a slotted spoon to transfer the broccoli to a colander and set aside to cool. Leave 700ml of the broccoli water in the pan and add the stock cube, stirring to dissolve, then keep warm over a low heat.
2. Heat the 2 tbsp oil in a heavy-based pan or casserole, then add the onion with a pinch of salt. Cook over a low-medium heat for 8 minutes until softened but not coloured. Add the pasta and stir for 5 minutes until lightly toasted.
3. Increase the heat to medium-high and add the wine. Cook, stirring, until almost all the wine has been absorbed. Add the hot stock a little at a time, stirring regularly and waiting until each addition has been absorbed before adding more. It should take about 20 minutes to add all the stock, by which point the pasta should be cooked through and coated in a silky sauce.
4. Meanwhile, make the pesto. Transfer the broccoli to a food processor and add the cheese, garlic, walnuts and olive oil. Whizz to a coarse paste and season with salt and pepper.
5. Stir in the pesto, then drizzle with extra-virgin olive oil and sprinkle with parmesan to serve.