There’s no fiddling about stirring this pot or adding stock gradually – all the liquid goes in with the risotto rice and the result is a super-creamy consistency.

SERVES 4 – PREP 5 MINS – COOK 12 MINS

2 x 175g Risotto Pronto quattro formaggi (we used Riso Gallo)

200g raw king prawn tails

200g frozen peas

50g rocket (if liked)

50g parmesan cheese, grated

1 Put 900ml boiling water into a large pan, tip in the two packs of  rice and cook for 7 mins.

2 Top in the prawns and peas and cook for 5 more mins until the rice is tender, most of the liquid is absorbed, the prawns are pink and the peas green.

3 Serve with parmesan cheese and a handful of rocket, if you like.

Per serving: 500cals, 10g fat, (5g sat fat), 75g carbs

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