Banana Prawn Risotto & No-bake Strawberry Cheesecake Slice

In a small heavy-based saucepan, heat the chicken stock over high heat until hot, but not boiling. Cover and keep warm.

Meanwhile, heat a large, heavy-based, non-stick, high-sided frying pan over medium heat. Add the oil and allow it to heat for 2 mins. Add the pumpkin and cook for 5 mins, or until it begins to brown. Add the fennel, onion and garlic and cook for 3 mins, or until the vegetables begin to soften. Add the rice and stir for about 1 min, or until it is well coated with oil and hot. Add the wine and stir constantly for about 1 min, or until most of the wine has evaporated. Stir in the lemon zest.

Add 1 cup of the hot stock to the rice mixture and cook, stirring almost constantly and keeping the mixture at a steady simmer, for about 2 mins, or until it is absorbed. Continue adding the hot stock, 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, and cook for about 18 mins, or until the rice is al dente and creamy.

Stir in the prawns and cook, while stirring and adding more stock as needed, for about 4 mins, or until the prawns are just cooked through but still tender.

Remove the pan from the heat and stir in the parsley and ½ c of the parmesan. Stir in lemon juice and season to taste with salt.

Divide the risotto among four wide serving bowls. Garnish with remaining parmesan and freshly ground black pepper, to serve.

Grease and line a 28cm loaf pan with plastic wrap, leaving plenty overhanging the sides. Place the biscuits in a food processor and whiz to crumb. Add butter and whiz to combine. Press chocolate crumb into the base of the pan and chill until needed.

Wipe out food processor, then drain cashews and add to processor. Whiz until smooth. Add sugar and cream cheese, and whiz to combine. Add strawberries and vanilla, then whiz until smooth and combined.

Soak 4 gelatine leaves in a bowl of cold water for 5 minutes to soften. Meanwhile, place white chocolate in a heatproof bowl. Place cream in a saucepan over medium heat and bring to just below boiling point. Squeeze excess water from gelatine and add to cream, stirring until melted and combined, then pour the cream mixture over white chocolate and set aside for 30 seconds. Stir until melted and smooth. Cool to room temp then add white chocolate mixture to strawberry mixture and whiz to combine. Pour strawberry mixture over chocolate base, then chill in the fridge for 4 hours or overnight until set.

When the mixture has set, soak remaining 2 gelatine leaves in a bowl of cold water for 5 minutes to soften. Place sour cream in a saucepan over medium heat, stirring until smooth and warmed through. Squeeze excess water from gelatine and add to the sour cream, stirring until melted and combined. Cool mixture to room temp, then pour evenly over strawberry layer. Freeze for 10 minutes, then chill for 1 hour or until set.

Slice cheesecake into generous bars using a warm knife.