Barley orzotto with asparagus and prawns

Ingredients

For 1 serving

• Pearl barley70 g
• Asparagus180 g
• Shrimp120 g
• Shallot20 g
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Lemon zestto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish, celery,

In season: April – June

Method

1. Heat the vegetable stock and keep it hot. Meanwhile rinse the pearl barley and finely chop the shallot; wash the asparagus, snap off the woody ends, cut off the tips and set aside, then slice the stalks into rounds. Peel the prawns, remove the dark vein along the back and rinse them.
2. In a saucepan heat the oil over a medium-low heat and fry the shallot for 2–3 minutes, until translucent; add the barley and toast it for 2 minutes, stirring.
3. Cook the barley for 30 minutes over a medium-low heat, adding the stock one ladleful at a time as the previous one is absorbed and stirring now and then; halfway through add the asparagus stalks.
4. In the last 4 minutes add the tips and the prawns and cook, stirring gently, until the prawns are pink and opaque and the barley tender and creamy.
5. Turn off the heat, season with salt and finish with grated lemon zest and a grind of pepper.