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Prawn, Kale and Barley Risotto

Prawn, Kale and Barley Risotto
PREP TIME
15 min
COOK TIME
25 min
YIELDS
4 servings

This recipe makes great use of leftovers from the fridge – though you’d never know it! Courtesy of Dan Clapson of Dan’s Good Side.

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Ingredients

6
cup vegetable broth
1
cup half and half cream
1
yellow onion, diced
2
clove garlic, minced
¼
cup white wine
2
cup uncooked barley
1 ½
cup kale, stems removed, finely chopped
1
lemon, zested and juiced
½
tsp cayenne pepper
¼
cup mascarpone cheese
8
medium prawns, peeled and chopped
1
Tbsp fresh dill
salt and pepper
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Directions

Step 1

Start off by heating the vegetable stock and cream together in a medium pot on medium-high heat. Once it begins to simmer, reduce to low heat to keep nice and hot.

Step 2

Next, cook the garlic and onion down in a large pan on medium-high heat until softened, about 5 minutes. Reduce to medium heat, add the barley to the pan, stir and let cook for another 2-3 minutes.

Step 3

Now, ladle in 2 cups of the hot vegetable broth. Stir occasionally until most of the liquid has been absorbed, then add the chopped kale, lemon and cayenne to the pan as well as 2 more cups of broth. Continue to let cook, adding broth as needed and stirring regularly until the barley reaches an el dente texture.

Step 4

Reduce to low heat and stir in the mascarpone, chopped prawns and dill. Let cook until prawns have cooked through, about 1 minute. Finally, season to taste with salt and pepper and serve!

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