Prawn Barley Risotto with Chili Gremolata

Here’s another one, part of the weekly mission to source and try out ‘something new’, something different. This was interesting and the addition of a fresh fig salad both brightened and lightened the density of the risotto.

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  • Olive oil
  • 1 medium onion, chopped fine
  • 2 cloves garlic, crushed
  • 1 1/2 cups pearl barley
  • 4 cups vegetable stock or water
  • peeled, medium king prawns
  • 1/4 cup grated parmesan
  • arugula
  • 160g labne

Chili Gremolata

  • 1 tbsp finely grated lemon rind
  • 1 fresh long red chili, seeded, chopped fine
  • 2 tbsp fresh parsley, chopped fine
  1. Heat oil in a large sauce pan on a high heat, cook onion and garlic till soft. Add barley, cook, stirring till coated.
  2. Add stock, bring to boil, reduce heat and simmer covered for a half hour, or till the barley is almost tender.
  3. Add prawns, simmer uncovered till the barley is tender, liquid absorbed. Add parmesan and arugula, stir to combine.
  4. Mix the gremolata ingredients in a bowl, serve risotto topped with labne and the gremolata.

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Notes

Didn’t have labne, so gave that a miss.

The gremolata would do well with a dash of salt and the spicier the chili, the better the piquancy and contrast.

Didn’t mix the arugula into the hot barley mixture – didn’t want it wilted or soggy – so a salad, with arugula, served on the side worked better.

And as for the salad, used whatever was on hand – fresh figs, mixed salad leaves, cherry tomatoes, olives, avocado …

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