Jumbo King Prawn & Courgette Risotto With Bruschetta Tomatoes

Boil a kettle, chop your basil finely, including the stalks and dice your tomato[es] as finely as you can

Add the diced tomato and chopped basil to a small bowl with a drizzle of olive oil, season with a little salt, sugar and a crack of black pepper and give everything a good mix up, then set aside – these are your bruschetta tomatoes

Tip: Cooking for kids? Slice tomato into rounds and leave plain!

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Grate your courgette[s]

Dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the chopped onion, chopped garlic and grated courgette with a pinch of salt and cook for 5-6 min or until beginning to soften and caramelise

Once everything has slightly softened, reduce the heat to medium

Add your arborio rice and cook for 1 min, stirring to coat the grains

Add the vegetable stock a ladle at a time, stirring continuously for 23-25 min or until all of the stock is absorbed and the rice is cooked

When the rice is almost cooked, drain your jumbo prawns, then increase the heat to medium-high and add them to the pan with your Chinese rice wine

Cook for 7-8 min further or until the prawns are cooked through

Once the prawns are cooked, stir through your grated Italian hard cheese, a small pinch of salt and a knob of butter – this is your jumbo prawn & courgette risotto

Tip: Cooking for kids? Save a little grated Italian hard cheese!