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 and cook, stirring until fragrant, 1-2 minutes. • Remove pan from heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people), then stir 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 dry peeled prawns. • In a medium bowl, combine prawns, lemon zest, remaining garlic and a drizzle of olive oil. Season with salt and pepper.

• Wipe out the 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.

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

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