Recipe

Pea and barley risotto with garlic prawns

This simple pea and barley risotto with garlic prawns will delight the family.

  • 1 hr cooking
  • Serves 4
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Ingredients

  • 1 tablespoon olive oil
  • 1 fresh long red chilli, chopped finely
  • 2 cloves garlic, chopped
  • 2 shallots (50g), chopped finely
  • 1 cup (200g) pearl barley
  • 1 litre (4 cups) chicken stock
  • 1 cup (250ml) water
  • 1 tablespoon finely grated lemon rind
  • ½ cup (60g) frozen peas
  • 150 grams sugar snap peas, trimmed, halved lengthways
  • 2 tablespoons olive oil, extra
  • 400 peeled uncooked prawns (shrimp), tails intact, butterflied
  • 2 cloves garlic, extra, crushed
  • snow pea tendrils and thin strips
  • lemon rind, to serve (optional)

Method

  • 1
    Heat oil in a large saucepan over medium-low heat, add chilli, garlic and shallots; cook, stirring, for 3 minutes or until tender. Add barley; cook, stirring for 2 minutes or until lightly toasted. Add half the stock; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 18 minutes or until the liquid has been absorbed. Add remaining stock and the water; cook, stirring occasionally for a further 18 minutes or until most of the liquid has been absorbed. Add rind, peas and sugar snap peas; cook, stirring, for 3 minutes or until vegetables are tender. Season.
  • 2
    Meanwhile, heat extra oil in a medium frying pan over high heat; cook prawns and extra garlic, stirring, for 5 minutes or until prawns are just cooked. Season.
  • 3
    Serve risotto topped with prawns, snow pea tendrils and lemon rind strips.

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