Double Portuguese-Style Prawns & Tomato Rice

• To the pan with veggies, add risotto-style rice, classic roast seasoning, tomato paste, chicken-style stock powder and half the garlic. Cook, stirring until fragrant, 1-2 minutes.
• Remove pan from heat, then add the boiling water (see ingredients), stirring to combine. Transfer risotto mixture to a baking dish.
• Cover tightly with foil, then bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.

• When the rice has 10 minutes remaining, drain and pat peeled prawns dry.
• In a medium bowl, combine prawns, lemon zest, remaining garlic and a drizzle of olive oil. Season with salt and pepper.

• Wipe out the frying pan, then return to medium high heat with a drizzle of olive oil.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

• When risotto is done, stir through the butter and a squeeze of lemon juice.
• Stir through baby spinach leaves until just wilted. Season to taste.

TIP: If the risotto looks dry, stir through a splash of water.