• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook leek, garlic & herb seasoning and half the garlic until fragrant, 1 minute. • Add arborio rice, stirring to combine. Add the water and vegetable stock powder and bring to the boil. Cook, stirring, until combined, 2 minutes. • Transfer risotto to a baking dish. Cover tightly with foil and 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.

• While the risotto is baking, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook panko breadcrumbs (see ingredients) and remaining garlic, stirring, until golden brown, 3-4 minutes. • Transfer to a bowl and season to taste.

• When the risotto has 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook peeled prawns, a pinch of chilli flakes (if using) and half the butter, tossing, until prawns are pink and starting to curl up, 3-4 minutes. • Remove from heat and season to taste.

• Remove risotto from oven. Stir through grated Parmesan cheese, baby spinach leaves and remaining butter. Season to taste. TIP: If the risotto is dry, stir through a splash of water. Little cooks: Kids can lend a hand by sprinkling the cheese on top. Careful, the risotto is hot!

• Divide baked leek risotto between bowls. • Top with chilli butter prawns. • Sprinkle over garlic pangrattato to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the pangrattato!