This is Monday night risotto for 4
2 veretblspns oil
4 banana shallots or 2 onions-chopped small
1 leek -chopped small
1 head of fennel-chopped small
1 courgette (zucchini )-grated
1 chilli or half tspn dried chill
100 ml white wine
1 fish stock cube dissolved in 1 litre hot water
3 tbspn nam pla (fish sauce)
240 gram spelt pearl barley
200 gram frozen petis pois
2 pots Morecombe Bay potted shrimps
Or 200 gram small prawns
Sauté the onion gently in oil for 5 minutes
Then add the leek and fennel and cook a further 5 minutes a
Add the grated courgette and chilli
Then add the pearl barley spelt and stir until covered in oil
Then add wine and allow to evaporate befor adding nam pla and fish stock
Simmer for about 20 minute until the pearl barley is soft stirring often
Then add the peas and prawns 5 minutes before serving.
This dish can all be made with risotto rice-arborio- but then the stock needs to be added a little at a time and the stirring.must be continuos and the dish is heavier,nice though.
Sometimes I use veggie stock and more veggies instead of the prawns Aspaaragus is good.
There is also a leek and marscapone risotto on this blog and that is pretty yummy too.
