Herby Tomato & Prawn Risotto

• Transfer risotto mixture 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.

• Meanwhile, finely chop carrot. 
• Thinly slice zucchini into half-moons. 
• Finely chop garlic.
• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook carrot and zucchini, tossing, until just 
tender, 4-5 minutes. Transfer to a bowl. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil.
• Cook peeled prawns, tossing, until pink and 
starting to curl up, 3-4 minutes.
• Add garlic and cook until fragrant, 1 minute. 
Transfer to bowl with veggies. Set aside.

• Once risotto has finished baking, remove from 
oven and stir through baby spinach leaves, 
cooked prawns and veggies.
• Stir through a splash of water to loosen rice if 
needed. Season with salt and pepper to taste.