Barley orzotto with zucchini, prawns and lemon zest

Ingredients

For 1 serving

• Pearl barley70 g
• Shrimp120 g
• Zucchini200 g
• Shallot20 g
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Lemon zestto taste
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish, celery,

In season: May – September

Method

1. Heat the vegetable stock and keep it hot over the lowest heat. Meanwhile rinse the pearl barley, finely chop the shallot, wash and trim the courgettes and cut them into 1 cm dice.
2. Peel the prawns, remove the dark vein along the back by cutting it with a small knife, rinse and pat dry.
3. 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.
4. Cook the barley for about 30 minutes over a medium-low heat, adding the stock a ladleful at a time as the previous one is absorbed and stirring now and then; halfway through add the courgettes.
5. When the barley is tender add the prawns and cook them for 3 minutes, stirring, until pink and opaque; don't cook them longer or they turn rubbery.
6. Turn off the heat, season with salt, finish with the grated lemon zest and the chopped parsley, stir and serve.