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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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