Fill and boil your kettle. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Peel and grate the garlic (or use a garlic press). Trim the spring onion and thinly slice. Zest and halve the lemon. Pour the boiling water for the stock (see ingredients for amount) into a saucepan on low heat. Stir in the stock powder. You'll add the stock to the rice later.

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Stir in the garlic and cajun spice (add less spice if you don't like heat) and cook for 1 minute, then stir in the risotto rice and cook until translucent around the edges, 1-2 mins.

Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in the stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Heat the olive oil in a frying pan on medium high heat (see ingredient list for amount). Add the breadcrumbs and season with salt and pepper. Toast them until golden, 3-4 mins, stirring every minute. Once golden, stir in the lemon zest and remove to a bowl.

Once the risotto has 5 mins left to cook, stir in the prawns and simmer for 4-5 mins. IMPORTANT: The prawns are cooked when opaque all the way through. Remove from the heat and add the hard Italian cheese and a knob of butter (if you have it). Stir vigorously until well combined, then squeeze in some lemon juice.

Taste the risotto and add more salt, pepper and lemon juice if you feel it needs it. Spoon into bowls and top with the lemon crumb and the spring onion. Enjoy!