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
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!