Barley Risotto with Prawns and Pea Pesto

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

1. 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.
2. 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.
3. 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.
4. For pea pesto, place all ingredients into a small food processor. Blitz to a coarse paste, then season.
5. 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.