Lemon & Parsley Prawn Risotto

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 3-4 minutes. Add zucchini and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add arborio rice, stirring to combine. Add the water and chicken-style stock powder and bring to boil. Cook, stirring, until combined, 2 minutes. • Transfer risotto mixture to a baking dish, then cover tightly with foil. 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 risotto has 5 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook peeled prawns and lemon zest, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Season. • Remove risotto from the oven. • Stir through baby spinach leaves, the butter, half of the parsley and a good squeeze of lemon juice. Season generously with salt and pepper.

TIP: Stir through a splash of water to loosen the risotto, if needed.