Barley Risotto with Prawns and Pea Pesto

delicious.com.au

Ama_Di

24 green prawns, peeled, deveined, tails intact, heads and shells reserved

1.5L vegetable or chicken stock

2 tbs extra virgin olive oil, plus extra to drizzle

2 eschalots, finely chopped

1½ cups (300g) pearl barley, rinsed

⅔ cup (165ml) dry white wine

Pea tendrils to serve (optional)

subheading: PEA PESTO:

1 cup (120g) frozen peas, thawed

½ bunch basil, leaves picked, small leaves reserved to serve

¾ cup (60g) finely grated parmesan, plus extra to serve

¼ cup (60ml) extra virgin olive oil

Finely grated zest and juice of 1 lemon

Directions at delicious.com.au

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