Seared Prawns & Baked Zucchini Risotto

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini, garlic & herb seasoning and 1/2 the garlic until fragrant, 1 minute. Add 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 rice is 'al dente', 24-28 minutes.

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

While risotto is baking, wipe out 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. Season to taste.

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

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

TIP: If the risotto is dry, stir through a splash of water.