Linguine in bisque sauce is a dish I crave for very often so I always have a can of lobster bisque in my pantry. I thought I'd do something different this time. Instead of pasta, I used risotto. Added a bit of mustard for a kick. It's really creamy and delicious but a pain to prepare. The bisque is really viscous so I had to keep stirring to prevent it from burning and sticking to the pot. I'd cook this again if I feel I have the need for arms workout but I'd stick with pasta for a quick fix.
Ingredients: serves 2
- 200g peeled and cooked prawns
- 200g arborio rice
- 4 shallots - sliced
- 3 cloves garlic - crushed
- 1/4 cup white wine
- 1 can (200 ml) Baxters Lobster Bisque
- About 1 cup water
- 25g chives - cut into 1-inch in length
- 1/2-1 tbs mustard (to taste)
- Freshly ground black pepper
- In a pan, heat up a bit of olive and butter.
- Add shallots, saute until translucent and soft.
- Add garlic and fry until fragrant.
- Mix in rice, fry until rice is translucent at the edges.
- Add wine and mix well until liquid is evaporated.
- Pour in half the can of bisque. Cook on medium low heat. Keep stirring.
- When liquid is absorbed, add the rest of the bisque. Continue cooking and stirring.
- Add 1/3 cup water when liquid is absorbed. Keep stirring.
- Continue until rice is cooked and all the liquid has been absorbed. You might have to add more liquid to get the consistency or texture you like.
- Stir in cooked prawns and chives. Leave to cook until prawns are warmed through.
- Add mustard, salt and pepper to taste.