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.
- 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
- 160g labne
- 1 tbsp finely grated lemon rind
- 1 fresh long red chili, seeded, chopped fine
- 2 tbsp fresh parsley, chopped fine
- Heat oil in a large sauce pan on a high heat, cook onion and garlic till soft. Add barley, cook, stirring till coated.
- Add stock, bring to boil, reduce heat and simmer covered for a half hour, or till the barley is almost tender.
- Add prawns, simmer uncovered till the barley is tender, liquid absorbed. Add parmesan and arugula, stir to combine.
- Mix the gremolata ingredients in a bowl, serve risotto topped with labne and the gremolata.
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 …