30gbasilleaves only, torn (or use roughly chopped flat-leaf parsley or even mint, if you don’t have basil)
Preheat the oven to 190C/180C fan/gas mark 5.Break the ricotta into rough chunks with your hands, or use a fork.
Trim the broccoli at the base and halve any large pieces lengthways. Put into a roasting tin and add 4 tbsp of the olive oil, 4 of the sliced garlic cloves, the chilli and seasoning.
Turn everything over with your hands – it’s a good idea to keep the garlic below the broccoli as it will toast there rather than burn. Cook in the oven for about 15 minutes, tossing it a couple of times. The broccoli will still be a little firm.
Prepare the orzo while the broccoli is cooking. Sauté the onion in the rest of the olive oil until softening. Add the rest of the garlic and cook for another minute. Add the stock and bring to the boil, then add the orzo.
Turn the pan down to a medium heat and let the orzo cook until it’s soft, about 8 minutes. It will absorb the stock as it cooks. If the stock dries up before the orzo is ready, just add more boiling water as you need it.
Stir the Parmesan and basil into the orzo and check the seasoning. Transfer it to a serving bowl and toss the broccoli – and all the oil and garlic it’s been cooked with – into the bowl.
Scatter the ricotta on top. Grind on some black pepper. Drizzle with a little more extra-virgin olive oil and serve with grated cheese.