Paella-Style Garlic Prawn 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 10 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.
• 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.