Name: Pea and barley risotto with garlic prawns
Cook time: 60 min
Total time: 60 min
Yield: 4
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)

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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