Replace the prawns with chopped chicken, button mushrooms or chunks of firm-fleshed fish for variety.
¼ cup risotto rice
1 tsp olive oil
1 shallot, finely chopped, or 2 tbsp finely chopped onion
1 slice of bacon, chopped
½ tsp chilli powder
¼ tsp finely chopped garlic
½ cup vegetable stock
1 tsp tomato purée
½ cup raw peeled prawns
salt and freshly ground black pepper
1 tsp cream or crème fraîche
1 tsp chopped fresh parsley
1. Put the rice in a large bowl and pour over enough boiling water to cover generously. Stir well, then microwave for 8 minutes until soft, stirring once or twice. Alternatively, put the rice in a large mug and pour over enough boiling water to cover. Stir well, then microwave for 1½ minutes. Continue to microwave in 30-second bursts for 7 minutes, stirring and topping up with boiling water, as necessary, and being careful not to allow the liquid to boil over. Drain well.
2. Put the oil, shallot, bacon, chilli and garlic in a large mug and microwave for 1 minute until softened.
3. Add the drained rice and stir to coat it in the oil.
4. Mix together the stock and tomato purée, then add it to the mug with the prawns. Microwave for 2 minutes until the prawns turn pink.
5. Season with salt and pepper and stir in the cream, then sprinkle with the parsley to serve.