Tiger Prawn Risotto with Lobster Bisque

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)
• Salt
• Freshly ground black pepper

Directions:

• 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.