A cheesy pasta bake wins the comfort food category every time. Whether it's a chilly winter's evening or a mild spring one, nobody refuses this golden-topped treat. Packed with greens, this veg version balances out the indulgence of that cheesy pull with nutrient-rich goodness.
Preheat oven to 200°C fan-forced. Thinly slice broccolini into 2cm lengths. Crush garlic.
Place broccolini, garlic, chilli flakes, olive oil, salt and pepper in a baking dish and toss well to coat.
Dissolve stock cube in 500ml (2 cups) boiling water. Add risoni and stock to dish with the broccolini and stir to combine.
Cover tray with foil and transfer to oven. Bake for 20 minutes or until risoni is tender.
Switch oven setting to overhead grill. Remove foil from dish. Sprinkle risoni with parmesan and add spinach. Stir to wilt spinach and season with salt and pepper.
Sprinkle risoni with mozzarella and place under grill for 3–4 minutes or until mozzarella is melted and golden brown. Cut lemon into wedges. Toss salad leaves with your favourite dressing. Divide risoni between bowls and serve with lemon wedges and salad.