Paella-Style Double Garlic Prawn Risotto

• To the pan with veggies, add risotto-style rice, 
tomato paste, classic roast seasoning and 
half the garlic. Cook, stirring until fragrant, 
1-2 minutes.
• Remove pan from heat, then add the water. 
Stir to combine and bring to the boil. Generously 
season to taste with salt and pepper.
• 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 dry peeled prawns.
• In a medium bowl, combine prawns, remaining 
garlic and a drizzle of olive oil. Season to taste.

• 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, 4-5 minutes. 
• Remove pan from heat, then add half the parsley
and toss to combine.

• When the risotto is done, stir through the butter, 
and baby spinach leaves, until slightly wilted. 
• Season to taste.
TIP: If the risotto looks dry, stir through a splash 
of water.