Prawn, Leek and Chilli Risotto

Heat a drizzle of oil in a large ovenproof saucepan over medium-high heat and add the leek and a pinch of salt and pepper. Tip: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven. Stir and cook until softened, 5 mins. Add the garlic and half the chilli. Cook for 1 minute more then stir in the rice and cook until slightly translucent, 1-2 mins.

Meanwhile, pour the boiling water into the rice mixture (see ingredients for amount). Stir in the stock powder and bring back to the boil. Cover with a lid (or some tightly fitting foil). Transfer to a casserole (if your pan isn't ovenproof) or cover with a lid (or some tightly fitting foil) Pop on the top shelf of your oven and bake until the rice is cooked and the stock absorbed, 20-25 mins.

When the risotto has 5 mins cooking remaining, remove from the oven, carefully remove the lid and add the prawns in a single layer on top of the risotto, don't stir. Cover with a lid and pop in the oven for the remaining 5 mins of cook time. IMPORTANT: The prawns are cooked when opaque all the way through.

Once the rice is tender and the prawns cooked, remove from your oven and stir in the cheese and butter until melted and combined. Taste and add salt and pepper if you feel it needs it.