Prawn and Tomato Risotto

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Add the onion to the pan and stir-fry until softened, 4-5 mins.

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, stir and cook for 1 min until the edges of the rice are translucent, then 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. 

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.

When the risotto has almost 6 mins left, drain the prawns and pat dry with kitchen paper.

Stir the prawns into the risotto and simmer until cooked, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Once the stock has been absorbed, add the spinach to the risotto one handful at a time, stirring until wilted, 2-3 mins.

Remove your risotto from the heat and add the hard Italian style cheese and a knob of butter (if you have any).

Stir vigorously until the cheese and butter have melted. Taste and add salt and pepper if needed.