Smoky Cajun King Prawn Risotto

Meanwhile, pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil. Scrunch to enclose it. 

Peel and grate the remaining garlic (or use a garlic press). Zest and cut the lemon into wedges.

Once the onion has softened, add the grated garlic, Cajun spice mix and a pinch of sugar (if you have any) and cook, stirring, until fragrant, 1-2 mins more.

Next, add the rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir in the boiled water for the risotto (see pantry for amount) and vegetable stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

At the same time, pop the garlic parcel into the oven and roast until soft, 10-12 mins. Then remove from the oven and allow it to cool for a few mins.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Pop the garlic into a small bowl along with the mayo (see pantry for amount). Season with salt and pepper and mix together. Set the garlic aioli aside. 

About 5 mins before the risotto is ready, drain the prawns. Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.

Once cooked, remove the pan from the heat and stir in the lemon zest and half the butter (see pantry for amount). IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

When the risotto is cooked, remove it from the oven and stir through the peas, smoky base paste and remaining butter.

Squeeze in some lemon juice and season with salt and pepper. TIP: Add a splash of water to loosen the risotto if needed.

Pop the lid back on until the peas are piping hot, 1-2 mins.