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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
Cook zucchini and garlic, tossing until fragrant, 1 minute.
• Add risotto-style rice, stirring to combine. 
• Add the water, stock concentrate 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 frying pan, then 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. 

• Remove risotto from the oven.
• Stir through baby spinach leaves, the butter, Parmesan cheese and a good 
squeeze of lemon juice. Season to taste.
• Divide lemon and thyme risotto between plates. 
• Top with prawns to serve. Enjoy!