Cajun Prawn Risotto

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Stir in the garlic and cajun spice (add less spice if you don't like heat) and cook for 1 minute, then stir in the risotto rice and cook until translucent around the edges, 1-2 mins.

Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in the stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Heat the olive oil in a frying pan on medium high heat (see ingredient list for amount). Add the breadcrumbs and season with salt and pepper. Toast them until golden, 3-4 mins, stirring every minute. Once golden, stir in the lemon zest and remove to a bowl.

Once the risotto has 5 mins left to cook, stir in the prawns and simmer for 4-5 mins. IMPORTANT: The prawns are cooked when opaque all the way through. Remove from the heat and add the hard Italian cheese and a knob of butter (if you have it). Stir vigorously until well combined, then squeeze in some lemon juice.