Easy Pesto Prawn & Leek Risotto

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced leek, stirring, until golden, 3-4 minutes. 
• Add garlic & herb seasoning and risotto-style rice, stirring until fragrant, 1-2 minutes. 
• Add chicken-style stock powder and the water. Bring to the boil, then remove from heat. 
• Transfer risotto to a baking dish. Cover tightly with foil and 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.

• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Toast panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. 
• Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste with salt and pepper. 

• When the risotto has 5 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. 
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Season to taste. 

• Remove risotto from oven, then stir through baby leaves, basil pesto, prawns and the butter. 
• Stir through a splash of water to loosen the risotto if needed. Season to taste. 

Little cooks: Help stir the ingredients through the risotto!