No-stir prawn & barley risotto
SERVES 4 PREP + COOK TIME 1 HOUR
¼ cup (60ml) extra virgin olive oil½ teaspoon smoked paprika1 medium onion, chopped finely2 cloves garlic, crushed, plus1 clove garlic, extra1 small (130g) fennel bulb, chopped finely, fronds reserved1 ½ cups (300g) pearl barley5cm strip orange rind1 litre (4 cups) chicken or vegetable stock1kg large uncooked prawns½ fresh long red chilli1 teaspoon sea salt flakes200g yellow cherry tomatoes½ cup (125g) mascarpone
1 Heat 1 ½ tablespoons of the oil in a large pan over medium-high heat. Cook paprika, onion, garlic and fennel, stirring for 8 minutes or until soft. Add barley and orange rind. Cook, stirring, for 1 minute or until coated well. Add stock, bringing to the boil. Reduce heat to low and simmer, covered, for 20 minutes. Remove lid and simmer, uncovered, for a further 20 minutes or until barley is almost tender.
2 Remove heads from prawns. Devein prawns. Cut along the underside of each prawn through the shell, from head end almost to the tail, not quite cutting all the way through.
