Cheats prawn risotto – using up leftover rice

I love food but I don’t love slaving over a hot stove and I certainly don’t enjoy stirring arborio rice with stock for ages and ages.  My prawn risotto will probably never win a Michelin Star but it’s certainly yummy and a heck of a lot easier to make!

The quantities vary because it depends on how much leftover rice you have but if you’re cooking rice from scratch make enough for 4 people. You can of course use chicken instead of prawns.


Cooked rice – enough for 4 people

300g prawns, uncooked, veins removed

50g butter

2 large cloves garlic, crushed

1 sachet parsley sauce, made up according to packet instructions

Salt and pepper to taste

Lemon juice to taste

Lemon wedges to garnish

Melt the butter in a pan over moderate heat, add the garlic and prawns and cook until the prawns have coloured pink.  Add the rice and heat through.  Add the made up parsley sauce, then the salt and pepper and lemon juice to taste.


It’s as easy as that!

Bright blessings,

Mama R



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