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Prawn, pea and barley risotto with lemon minted fetta
Prawn, pea and barley risotto with lemon minted fetta
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Indulge in a delicious pearl barley risotto for a modern take on a classic dish.
Ingredients:
  • 1 brown onion, halved, thinly sliced
  • 385.00 gm pearl barley, rinsed
  • 125.00 gm dry white wine
  • 765.00 gm salt reduced chicken style liquid stock
  • 120g low-fat feta, crumbled
  • 40.00 ml fresh mint leaves, roughly chopped
  • 2 tsp finely grated lemon rind
  • 1/4 tsp dried chilli flakes
  • 1kg (20) green prawns, peeled, deveined, tails intact
  • 125.00 ml parmesan, finely grated
  • 250.00 ml frozen peas
Instructions:
  • In a large heavy-based saucepan over medium heat, heat oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add barley and stir for 2 minutes. Pour in wine and bring to a simmer. Add stock and 1 cup of water, cover, and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally, for 45 minutes or until barley is tender.
  • Combine the feta, mint, lemon zest, and chili in a bowl, gently mixing them together. Season with salt and pepper to taste.
  • Combine prawns with barley risotto and cook covered for 5 minutes until prawns turn pink and are just cooked. Remove from heat and stir in parmesan, peas, and half of the feta mixture. Let it stand covered for 5 minutes until peas are bright green and tender.
  • Serve the risotto in bowls and garnish with the feta mixture before serving.

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