275g cherry truss tomatoes
1 tablespoon olive oil
1 medium brown onion, thinly sliced
2 leeks, halved, thinly sliced
1 cup arborio rice
3 garlic cloves, crushed
3 cups reduced-salt chicken stock
2 large zucchinis, coarsely grated
300g peeled green prawns
50g reduced-fat feta, crumbled
1/2 cup fresh basil leaves
2 bunches steamed broccolini, to serve
Step 1Preheat oven to 180°C. Line a baking tray with baking paper. Place tomatoes on tray, spray with olive oil and season with cracked black pepper. Bake for about 10 minutes.
Step 2Meanwhile, heat oil in a large saucepan over medium-high heat. Sauté onion and leeks for 5 minutes, or until softened. Add rice and garlic to pan, then stir to coat grains in oil.
Step 3Add stock and bring to the boil. Reduce heat and simmer, stirring occasionally, for about 20 minutes, or until rice is just tender. Then stir in the zucchini and prawns. Cook, stirring, for 5 minutes, or until prawns are just cooked through.
Step 4Meanwhile, finely shred half the basil. Stir shredded basil into risotto. Top risotto with feta, tomatoes and basil leaves, and serve with steamed greens.
