Scampi orzotto with zucchini and arugula

Ingredients for 2 servings:

• 125 g barley like rice (similar to pearl barley)
• 4 tbsp olive oil
• 1 garlic clove(s), finely chopped
• 1 onion(s), finely diced
• 1 zucchini, diced
• 2 tomatoes, diced
• 200 ml fish stock
• 200 ml white wine
• 50 g arugula
• 200 g prawn(s), peeled, cooked
• 1 tsp lemon juice
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Soak the barley pearls in cold water for 30 minutes. Heat 2 tablespoons of olive oil in a wide saucepan. Sauté the onion and garlic until translucent. Drain the barley pearls, add them to the pan, and sauté. Add the zucchini and tomatoes, and pour in the fish stock and wine. Season with salt and pepper and simmer for 25 minutes, stirring occasionally. Wash and chop the arugula, then mix half of it into the orzotto. Sauté the shrimp in the remaining 2 tablespoons of olive oil, season with lemon juice, salt, and pepper. Serve the orzotto with the shrimp and sprinkle with the remaining arugula.