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Preheat oven to 200°C/180°C fan forced. Cook risoni in a saucepan of boiling water for 4 minutes or until partially cooked. Drain.
Meanwhile, combine the cream, stock powder, garlic and mustard in small bowl.
Tear four 30cm square sheets of foil. Divide the risoni evenly among the sheets and pull the edges of the foil up slightly. Top the risoni with the prawns and peas. Pour over the cream mixture.
Fold the foil and paper to enclose the filling and seal tightly. Place onto a large baking tray and bake for 15 minutes or until the prawns change colour. Sprinkle with parsley to serve.
Notes
Can use parcooked or microwave rice.