• Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
• Heat a drizzle of oil in a wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
• Add the risotto rice. Stir and cook, 1-2 mins. 
• Stir in the veg stock paste, tomato puree and boiled water (see pantry). Bring to the boil. Pop a lid on the pan (or cover with foil) and bake on the middle shelf, 25-30 mins.

• When the risotto has 10 mins remaining, bake the garlic baguettes in the oven, 10-15 mins.
• Meanwhile, drain the prawns.
• Heat a drizzle of oil in a frying pan on medium-high heat.
• Once hot, fry the prawns, stirring occasionally, 4-5 mins. Season with salt and pepper. IMPORTANT: IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

• When the rice is cooked, remove it from the oven. Mix in the peas, prawns, vegan 'Nduja (add less if you'd prefer things milder), butter (see pantry) and two thirds of the cheese. 
• Season to taste with salt and pepper if needed. Add a splash of water to loosen the rice if needed.
• Share between your bowls and sprinkle over the remaining cheese.
• Serve the garlic baguettes alongside.

Enjoy!