Barley & Tomato Risotto with Prawns and Green Peas

Yield: 4 servings
Time: 1 hour

Ingredients
3 medium tomatoes
3 ½ – 4 cups chicken stock or reduced-sodium chicken broth
¼ teaspoon saffron threads, crumbled
1 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
14-16 medium sized prawns
1 cup onion, finely chopped
1 medium fennel bulb, thinly sliced can reserve fronds for garnish (optional)
1 tablespoon garlic, minced
1 cup pearl barley
½ cup dry white wine
¼ cup fresh green peas (See Note)
2 tablespoons grated Parmesan cheese (Optional)
Salt and pepper to taste
1 tablespoon chives or parsley for garnish

Notes:

• If using frozen peas make sure you defrost them. In order to not overcook the risotto, it’s a good idea to cook the peas for 1-2 minutes in boiling water and drain well before adding to the risotto.
• If you don’t like to use cheese with seafood, just eliminate the Parmesan cheese. The risotto will still be is flavorful and creamy.
• For a vegetarian version replace chicken broth with vegetable broth and eliminate the prawns. You can increase the amount of green peas.

Method:

1. Bring water to boil in a medium pot. Cut a small “X” the base of the tomatoes. Once the water is boiled place the tomatoes in it for 3-5 minutes until the skin appears to be peeling off. Now place the tomatoes in an ice bath to stop the cooking and cool them. When the tomatoes are cool enough to work with, peel them and cut into half. Using a sieve squeeze the juice of the tomatoes into a small bowl. Discard the seeds and chop the remaining flesh of the tomatoes.
2. Now add the liquid from the tomatoes and the saffron threads to the stock. Warm it up and leave it to simmer.
3. In Dutch oven or non-stick pot warm up the olive oil and butter on medium heat. Add the prawns and just sear for a minute. You just want to cook the outsides. Remove the prawns from the pot and set aside.
4. In the same pot add the onions, fennel and garlic and cook till the onions are soft and translucent. Do not let them brown.
5. Now add the barley to the pot and toast it for 1-2 minutes. Reduce the heat to low and add the white wine. Cook stirring until all the white wine is absorbed. Now add ½ cup of the stock-tomato liquid and keep stirring until all the liquid is absorbed. Keep repeating this process half cup of stock at a time. The risotto will slowly turn creamy and the barley tender (but not mushy).
6. Add the tomatoes and green peas and cook for 1-2 minutes. Season with salt and pepper. Remove from the heat and top with cheese and parsley or chives. Serve immediately.