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 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 in the oil

Add the vegetable stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked

When the rice is almost cooked, drain your king prawns, then add them to the pan with your Chinese rice wine

Cook for 4-5 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 king prawn & courgette risotto

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