Paella-Style Garlic Prawn & Chicken Risotto

• To the pan with the veggies, add arborio rice, tomato paste, Aussie spice blend 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 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 15 minutes remaining, drain and pat dry peeled prawns. • In a medium bowl, combine prawns, remaining garlic and a drizzle of olive oil. Season with salt and pepper

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl. • Return frying pan 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, add half the parsley and toss to combine.

• When risotto is done, stir through the butter, and baby leaves, until slightly wilted. • Season to taste.

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