Cauliflower Prawn Risotto

(for one portion)

Ingredients
3 x garlic cloves
1/4 cauliflower (finely chopped)
1 x big mushroom
6 x big prawns or equivalent (frozen or fresh)
1 x chichen stockpot
oil
rosemary
black pepper

Utensils
chopping knife
chopping board
saucepan
jug
wooden spoon
timer

1. Melt chicken stock pot in 300ml (1/3 pint) of hot water
2. Crush garlic cloves, slice mushroom and add to a oil in a saucepan on medium high heat.
3. Cook through for a few mintues until the mushrooms start to absorb the oil and garlic
4. Add prawns and cook through for 3 minutes turning halfway through
5. Add finely chopped cauliflower and stir through thorughly.
6. Add chicken stock. Turn heat up to highest and boil for 4 minutes until all liquid is absorbed.
7. Serve with spring onion, black pepper and parmasan cheese if you like...I did and it was yum

Tip
As per a rice rissotto this recipe can be made in a variety of ways
Easy to freeze