Pearl barley is a great alternative to rice and goes perfectly here with prawns and peas.
SERVES: 4 | PREP TIME: 15MINS | COOK TIME: 50MINS
INGREDIENTS
- 24 green prawns, peeled, deveined, tails intact, heads and shells reserved
- 1.5L vegetable or chicken stock
- 2 tbsp extra virgin olive oil, plus extra to drizzle
- 2 eschalots, finely chopped
- 1½ cups (300g) pearl barley, rinsed
- 2/3 cup (165ml) dry white wine
- Pea tendrils to serve (optional)
PEA PESTO
- 1 cup (120g) frozen peas, thawed
- ½ bunch basil, leaves picked, small leaves reserved to serve
- ¾ cup (60g) finely grated parmesan, plus extra to serve
- ¼ cup (60ml) extra virgin olive oil
- Finely grated zest and juice of 1 lemon
METHOD
- In a saucepan, place prawn heads, shells, and stock. Place over high heat and bring to a boil. Reduce heat and simmer for 4 minutes. Strain liquid into a heatproof container to keep warm. Set aside.
- In a large heavy-based saucepan, heat oil over medium heat. Add eschalot, and cook for 2-3 minutes until soft. Add barley, and stir to coat grains in oil. Add wine. Simmer for 2 minutes or until the wine has evaporated.
- Reduce heat to low. Add prawn stock a ladleful at a time, stirring regularly and allowing stock to be absorbed before adding the next until barley is al dente. This will take 30-35 minutes. Add prawns, and stir to combine. Simmer gently for 1 minute, then remove from heat and allow residual heat to continue to cook prawns for 5 minutes, stirring occasionally.
- For pea pesto, place all ingredients into a small food processor. Blitz to a coarse paste, then season.
- Divide the risotto among serving bowls, spoon over pea pesto, and scatter with pea tendrils (if using), basil leaves, and parmesan. Serve drizzled with extra virgin olive oil and a twist of black pepper.