Double Chilli Butter Prawns & Leek Risotto

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook leek, garlic & herb seasoning and half the garlic until fragrant, 1 minute. • Add risotto-style rice rice, stirring to combine. Add the water and vegetable stock powder and bring to the boil. Cook, stirring, until combined, 2 minutes. • Transfer risotto to a baking dish. Cover tightly with foil and 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.

• While the risotto is baking, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook panko breadcrumbs (see ingredients) and remaining garlic, stirring, until golden brown, 3-4 minutes. • Transfer to a bowl and season to taste.

• When the risotto has 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook peeled prawns, a pinch of chilli flakes (if using) and half the butter, tossing, until prawns are pink and starting to curl up, 3-4 minutes (cook in batches if your pan is getting crowded). • Remove from heat and season to taste.

• Remove risotto from oven. Stir through baby leaves, grated Parmesan cheese and remaining butter. Season to taste.

TIP: If the risotto is dry, stir through a splash of water. Little cooks: Kids can lend a hand by sprinkling the cheese on top. Careful, the risotto is hot!