• Preheat oven to 220°C/200°C fan-forced.
• Grate zucchini.
• Zest lemon to get a pinch then cut into wedges.
• Finely chop garlic. 
• Roughly chop parsley. 
• Pick thyme. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add 
zucchini and garlic and cook until fragrant, 1 minute.
• Add risotto-style rice, stirring to combine. Add the water, vegetable stock
and thyme, then bring to the boil. Cook, stirring, until combined, 2 minutes.
• Transfer risotto mixture to a baking dish, then cover tightly with foil. Bake 
until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.
TIP: Stir through a splash of water to loosen the risotto, if needed. 

• When the risotto has 5 minutes remaining, wipe out the frying pan and 
return to medium-high heat with a drizzle of olive oil.
• Cook peeled prawns and lemon zest, tossing, until prawns are pink and 
starting to curl up, 3-4 minutes. Season to taste with salt and pepper.

• Remove risotto from the oven.
• Stir through baby spinach leaves, the butter, Parmesan cheese, half of the 
parsley and a good squeeze of lemon juice. Season to taste.
• Divide lemon and parsley risotto between bowls. Top with prawns and 
garnish with remaining parsley. Serve with remaining lemon wedges. Enjoy!