Portuguese-Style Prawns, Chorizo & Tomato Rice

• To the pan with the veggies, add risotto-style rice, tomato paste, chicken-style stock powder, classic roast seasoning 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 frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook prawns and chorizo, until golden and curled, 4-5 minutes.

• In a small bowl, combine mayonnaise, lemon zest and a squeeze of lemon juice.
• When 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.