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 and thinly slice the spring onion. Zest and halve the lemon.
Pour the boiling water for the risotto (see pantry for amount) into a medium saucepan on high heat. Stir in the veg stock paste, bring to the boil, then reduce the heat to the lowest setting to keep warm.

Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the leek, season with salt and pepper, then cook until softened, 4-6 mins, stirring occasionally.
Stir in the garlic and Cajun spice mix (add less if you'd prefer things milder) and cook for 1 min, then stir in the risotto rice and cook until translucent around the edges, 1-2 mins.

Stir a ladle of your stock into the rice pan. 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.

Meanwhile, heat the olive oil for the crumb (see pantry for amount) in a frying pan on medium-high heat.
Add the breadcrumbs and season with salt and pepper. Toast until golden, 3-4 mins, stirring frequently.
Once golden, stir in the lemon zest and transfer to a bowl.

Once the risotto has about 5 mins left to cook, stir in the prawns and simmer for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
Remove from the heat and add the hard Italian style cheese and a knob of butter (if you have any). Stir vigorously until well combined, then squeeze in some lemon juice.

Taste the risotto and add more salt, pepper and lemon juice if needed.
Spoon your prawn risotto into bowls and top with the lemon crumb and spring onions.
Serve with any remaining lemon cut into wedges for squeezing over.
Enjoy!