I know, you are sitting there thinking that risotto means rice, and technically that is true, but in this case this recipe for shrimp barley risotto with peas is an ode to one of my favorite grains. I love barley, and for the longest time my faithful bag of barley just sat around waiting for me to make my annual vat of slow cooker beef barley soup. And then one day I awakened and realized that barley could be used pretty much anywhere I was using rice. Even in risotto, which I am playing fast and loose with by saying that any grains you simmer slowly and lovingly in broth and then stir ingredients into near the end counts as risotto. Maybe in this case barley-otto? One way or the other, it involves tender shrimp and sweet peas and creamy parmesan and (say it with me now) BARLEY, and it is just plain scrumptious. Let’s make it!
I’m finally starting to believe that the Long Winter of 2014 might actually, really, potentially be over. My mom’s daffodils are finally up. I can see little tiny buds on our cherry tree. The 12 foot mound of snow that has been in our driveway for months has melted into nothing. And so visions of spring veggies are dancing in my head…and in this particular vision, they are nestled into a creamy risotto with a poached egg melting into the whole thing. That’s a good vision, right? Let’s make it a reality.
It’s Christmas Eve! And whether you celebrate today or tomorrow, somewhere in the holiday merriment you are going to want a festive breakfast that gives you some delicious strength for the unwrapping and oohing and aahing and possible a trip or two to the mall to exchange things. And for all that, I highly recommend this breakfast risotto chock-full of creamy rice with bacon, egg and artichoke hearts. Just the right amount of easy mixed with fancy mixed with scrumptious.
Before I get started on this bacon leek risotto with poached egg, let’s talk for a second about leeks. I love ’em…they are delicious and spring-like, and they can rev up a dish in a way that is more delicate than your plain old garden variety onion ever could. (Sorry, onions.) But have you everRead More & Get the Recipe
Yes, I realize it is a little late in the year to be posting something called Spring Vegetable Risotto. I could have completely cheated and changed the title of the recipe to Summer Vegetable Risotto, because honestly, all the wonderful veggies that make up this scrumptious dish are around all summer long, but I haveRead More & Get the Recipe
Sometimes you come home from work, and all you want is a nice hot bowl of something comforting. And at the same time, you don’t want your supper to be, well, boring. And those are the nights that call for risotto. don’tbe intimidated by all those recipes that tell you that you MUST stir risottoRead More & Get the Recipe