Leftover risotto with prawns and mushrooms

How Maurice does it

1. 1

   Prepare the bouillon and keep it warm.

2. 2

   Slice the mushrooms, onion, prawns, and tomato. Smash the garlic.

3. 3

   Heat olive oil in a pan and add the chopped ingredients (mushrooms, onion, prawns, tomato, garlic).

4. 4

   Add butter and sauté until the prawns are pink and the vegetables are softened.

5. 5

   Squeeze the lemon over the mixture and stir in the thyme and parsley.

6. 6

   Transfer the sautéed mixture to a larger pot. Add the leftover risotto rice and stir to combine.

7. 7

   Pour in the white wine and cook until absorbed.

8. 8

   Add the warm bouillon one ladle at a time, stirring continuously, until the rice is creamy and heated through.

9. 9

   Stir in the grated Parmesan cheese.

10. 10

    Serve the risotto on plates, grating extra cheese on top if desired.