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vogette
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Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add barley. Cook, stirring, for 2 minutes. Add wine. Bring to a simmer. Stir in stock and 1 cup water. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 45 minutes or until barley is just tender.
Meanwhile, gently toss fetta, mint, lemon rind and chilli together in a bowl. Season with salt and pepper.
Add prawns to barley risotto. Stir to combine. Cook, covered, for 5 minutes or until prawns are pink and just cooked through. Remove from heat. Stir in parmesan, peas and ½ the fetta mixture. Stand, covered, for 5 minutes or until peas are bright green and tender.
Divide risotto among bowls. Top with fetta mixture. Serve.