Venetian Risi e Bisi Inspired Prawn, Spinach & Pea Risotto

Meanwhile, boil another full kettle. Pop the spinach into a sieve in your sink. Pour over the boiling water from your kettle until piping hot.

Once hot, squeeze out all of the excess water from the spinach with the back of a spoon.

If you have a blender, blend the spinach until smooth, 1-2 mins. Season with salt and pepper.

If you don't have a blender, finely chop the spinach. Set aside for now.

Meanwhile, halve the baby plum tomatoes.

Put the tomatoes on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer.

When the risotto has 10 mins remaining, add the tomatoes to the top shelf of the oven and roast until softened, 10-12 mins.

Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the prawns. Season and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

When the risotto is almost ready, melt half the butter (see pantry for amount) in a small frying pan on medium heat. 

Once melted, stir in the remaining garlic and cook until fragrant, 1-2 mins.

Remove from the heat and cover with a lid or foil to keep warm.

When the risotto is cooked, remove it from the oven and stir through the blended spinach, peas, pesto, hard Italian style cheese and remaining butter (see pantry for amount).

Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.

Share the risotto between your serving bowls. Spoon over the roasted tomatoes and garlic butter. Top with the prawns.

Break up the goat's cheese and scatter over the risotto.

Finish by drizzling over the honey (see pantry for amount).

Enjoy!