Oven-baked mushroom risotto

Name: Oven-baked mushroom risotto
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 9.20 gm olive oil; 1 large leek, trimmed, thinly sliced; 400g mixed mushrooms (such as button and cup), sliced; 2 garlic cloves, crushed; 2 tsp chopped fresh rosemary; 250g arborio rice; 80ml (1/3 cup) white wine; 750ml (3 cups) vegetable or chicken style liquid stock; 250g broccoli, trimmed, cut into florets; 20g (1/4 cup) finely grated parmesan, plus extra to serve