Pea barley risotto with garlic prawns
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
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.