I bought a can of lobster bisque today to use as a base for prawn risotto tonight. It gives the finished dish bags of flavour without having the hassle of making a stock. So firstly I sautéed onion, peppers and mushroom until soft. Add the risotto rice and the can of soup and some chopped parsley and stir, cooking slowly until rice grains start to soften. Add a bag of prawns(I used large raw ones) and continue cooking till the rice is cooked but still with some texture (or bite). Season and serve with more chopped parsley. If the risotto becomes a little stiff then loosen it with a little water.