Pea barley risotto with garlic prawns

Prep 0 h : 0 m
Cook 0 h : 45 m


  • 1 tbsp olive oil

    1 fresh long red chilli, finely chopped

    2 cloves garlic, chopped

    2 shallots, finely chopped

    200g pearl barley

    1 litre chicken stock

    250ml water

    1 tbsp finely grated lemon rind

    60g frozen peas

    150g sugar snap peas, halved lengthways

    2 tbsp olive oil, extra

    400g peeled uncooked prawns, tails intact, butterflied

    2 cloves garlic, exgtra, crushed

    Snow pea tendrils and lemon rind strips, to garnish


  • Heat oil in a large saucepan over medium-low heat, add chilli, garlic and shallots; saute for 3 mins or until tender.

    Add barley; saute for 2 mins. Add half the stock; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 18 mins or until the liquid is absorbed. Add remaining stock and water; cook until all the liquid has been absorbed. Add rind, peas and sugar snap peas; cook, stirring, for 3 mins or until veggies are tender. Season.

    Meanwhile, heat extra oil in a medium frying pan over high heat; cook prawns and extra garlic, stirring for 5 mins or until prawns are just cooked. Season. Serve risotto topped with prawns, snow pea tendrils and lemon rind strips.