Seared Prawns & Baked Zucchini Risotto

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the zucchini, garlic & herb seasoning and 1/2 the garlic until fragrant, 1 minute. Add the arborio rice, stirring to combine. Add the water and vegetable stock pot. Bring to the boil and cook, stirring, until combined, 2 minutes. Transfer risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. When the risotto has 10 minutes remaining, remove the foil, then stir through the chopped kale. Return to the oven, uncovered, to finish baking.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

While the risotto is baking, wipe out frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl. Season to taste.

When the risotto has 5 minutes remaining, return frying pan to a medium-high heat with a drizzle of olive oil. Cook the prawns and 1/2 the butter, tossing, until the prawns are pink and starting to curl up, 3-4 minutes. Remove from the heat.

Remove the risotto from the oven. Stir through the grated Parmesan cheese, baby spinach leaves and remaining butter. If needed, stir through a splash of water to loosen. Season to taste.