No-stir prawn & barley risotto
SERVES 4 PREP + COOK TIME 1 HOUR
¼ cup (60ml) extra virgin olive oil
½ teaspoon smoked paprika
1 medium onion, chopped finely
2 cloves garlic, crushed, plus
1 clove garlic, extra
1 small (130g) fennel bulb, chopped finely, fronds reserved
1 ½ cups (300g) pearl barley
5cm strip orange rind
1 litre (4 cups) chicken or vegetable stock
1kg large uncooked prawns
½ fresh long red chilli
1 teaspoon sea salt flakes
200g yellow cherry tomatoes
½ 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
