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 ingredients for amount) into a saucepan on low heat. Stir in the veg stock paste. You'll add the stock to the rice later.

Heat a drizzle of oil in another large saucepan on medium-high heat. Once hot, add the leek, season with salt and pepper, then cook the leek until softened, 4-6 mins, stirring occasionally. Stir in the garlic and Cajun spice mix (add less if you don't like heat) and cook for 1 min, 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.

Meanwhile, heat the olive oil (see ingredients 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 5 mins left to cook, stir in the prawns and simmer for 4-5 mins. IMPORTANT: Wash your hands 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 into bowls and top with the lemony crumb and spring onion. Serve with any remaining lemon cut into wedges for squeezing over. Enjoy!