Risoni with almonds, cream cheese and Bimi® broccoli
Preheat the oven to 180 degrees and bring a pot of water to boil.
Place half of the Bimi® broccoli in a casserole dish with olive oil, some salt and the flaked almonds and roast in the oven for 12 minutes.
Cook the risoni according to the package instructions. Whilst the Bimi® broccoli and risoni is cooking, peel and finely dice the shallot and roughly chop the second half of the Bimi® broccoli. Drain the risoni pasta once it is cooked and keep some of the pasta water – this will be used to thicken the sauce.
In a deep pan or wok, fry the shallots and the chopped Bimi® broccoli with some olive oil, salt and pepper. Create the sauce by adding the vegetable stock, lemon juice and cream cheese. Then add the pasta and stir until creamy. A little pasta water can be added to achieve the desired consistency. Season with pepper, salt, fresh lemon zest, and juice then serve on a plate and top with the roasted Bimi® broccoli and flaked almonds.