Garlic prawn and basil risotto

Instructions

1 Preheat oven to 180°C. Line a baking tray with baking paper. Place tomatoes on tray, spray with oil and season with pepper. Bake for about 10 minutes.

2 Meanwhile, in a large saucepan, heat oil over medium-high. Sauté onion and leeks for 5 minutes, or until softened. Add rice and garlic to pan, then stir to coat grains in oil.

3 Add stock and 1 cup water and bring to the boil. Reduce heat and simmer, stirring occasionally, for about 20 minutes, or until rice is just tender. Stir in courgette and prawns. Cook, stirring, for 5 minutes, or until prawns are just cooked through.

4 Meanwhile, finely shred half of the basil. Stir shredded basil into risotto. Top risotto with feta, baked tomatoes and remaining basil leaves, and serve with steamed greens.