Method

• 1.
  In a saucepan, place prawn heads, shells and stock. Place over high heat and bring to the boil. Reduce heat and simmer for 4 minutes. Strain liquid into a heatproof container to keep warm. Set aside.

• 2.
  In a large heavy-based saucepan, heat oil over medium heat. Add eschalot, and cook 2-3 minutes until soft. Add barley, and stir to coat grains in oil. Add wine. Simmer for 2 minutes or until the wine has evaporated.
• 3.
  Reduce heat to low. Add prawn stock a ladleful at a time, stirring regularly and allowing stock to be absorbed before adding the next, until barley is al dente. This will take 30-35 minutes. Add prawns, and stir to combine. Simmer gently for 1 minute, then remove from heat and allow residual heat to continue to cook prawns for 5 minutes, stirring occasionally.
• 4.
  For pea pesto, place all ingredients into a small food processor. Blitz to a coarse paste, then season.
• 5.
  Divide the risotto among serving bowls, spoon over pea pesto, scatter with pea tendrils (if using), basil leaves and parmesan. Serve drizzled with extra virgin olive oil and a twist of black pepper.