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 half the garlic, until fragrant, 1 minute. • Add arborio rice, stirring to combine. Add the water(2 cups for 2 people / 4 cups for 4 people) and bring to the boil. Cook, stirring, until combined, 2 minutes. • Transfer risotto to a baking dish. 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.

• Meanwhile, 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. Add parsley. 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, a pinch of chilli flakes (if using) and half the butter, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Remove from heat.

• Remove risotto from oven. • Stir shaved Parmesan cheese, silverbeet and remaining butter through the risotto. • Season to taste.

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