Prawn and Tomato Risotto

Heat a drizzle of oil in a large pan on medium heat. Once hot, add the leek and fry until softened, 4-5 mins. Stir occasionally.
Once soft, stir in the garlic and tomato puree (and a drizzle more oil if it's a bit dry). Stir and cook for 1 min.
Add the rice, then stir and cook for 1 min until the edges of the rice are translucent.
Add the cider vinegar and allow it to evaporate, 30 secs.

Stir a ladle of stock into the rice pan. 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 stock, letting it absorb each time.
The cooking time should be 20-25 mins. Your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. TIP: You may not need all your stock or you may need to add a bit of extra water.

When the risotto has 5 mins cooking time left, stir in the prawns and simmer until they are cooked, 5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Once cooked, remove the risotto from the heat and add the hard Italian style cheese, a knob of butter (if you have some) and half the parsley.
Stir vigorously until the cheese and butter have melted.