This easy recipe for shrimp barley risotto with peas will have you thinking twice about reaching for that box of rice! A delicious and healthy comfort food supper that will have them asking for seconds.
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!
First of all, you want a bag of pearled barley. Pearled barley is simply barley with the outer husks removed, which means it cooks up more quickly, and it’s usually the barley you find in your supermarket. I’m sure you could use regular barley and just cook it longer, and if you do please let me know. I love knowing as much as possible about barley.
You cook up the barley in a nice bath of chicken broth…you can either do it the authentic risotto way by adding small amounts at a time, or you can do what I do when I stagger in exhausted from work (hello last week!) and just add all the broth at once and let it simmer. I wish I could say I tasted the difference, but I don’t – both methods end up scrumptious.
This easy recipe for shrimp barley risotto with peas will have you thinking twice about reaching for that box of rice! You want to cook the barley for about 30 minutes, until it has absorbed the broth and is still just a little bit chewy. At this point, add in some small peeled uncooked shrimp and a cup of thawed peas and stir it all around until the shrimp are pink and tender. This is going to take about 3 minutes or so.
Now finish things off by stirring in some grated parmesan cheese and a little lemon juice and zest, and season it up with salt and pepper.
And that’s all there is to it. I always serve up this particular dish in my grandmother’s dishes…I have two bowls and two plates, and they always take me right back to sitting at the table in her Vermont farmhouse kitchen.
Which makes this particular comfort food dish that much more comforting. Delicious all the way around!
PrintShrimp Barley Risotto with Peas
This easy recipe for shrimp barley risotto with peas will have you thinking twice about reaching for that box of rice!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 cup pearl barley
- 1/2 cup white wine
- 6 cups chicken stock
- 12 ounces small shrimp
- 2 1/2 cups thawed peas
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon coarse salt
- Freshly ground pepper
Instructions
- Heat oil in medium saucepan over medium heat. Stir in barley. Add wine and cook, stirring, until liquid has evaporated.
- Add 1/2 cup stock and cook until liquid is absorbed, stirring occasionally. Continue adding stock 1/2 cup at a time, waiting until liquid is absorbed before adding more, until barley is tender but still slightly firm, 35-40 minutes.
- About 3 minutes before barley is done, stir in shrimp and peas. Cook until shrimp are just pink. Remove from heat and stir in lemon zest, lemon juice, and cheese. Taste and season as need with salt and pepper and serve.
Doreen Mann says
Love the way this sounds… with social distancing dinners are out on the patio with one other couple and need to be easy no fuss; anyway the barley can be made ahead of time and just add the shrimp and peas last minute?
Hi Doreen and yes, you absolutely can! You can either then heat it up with a little more broth at the last minute and cook the shrimp and peas then, or you can cook them all separately and stir them together for a room temperature version…if you do that, just make sure you get the barley at room temperature ahead of time so it isn’t too tough. Happy socially distanced supper – it’s so wonderful to see friends again! :)
Kathryn @ Family Food on the Table says
A grandmother’s dishes definitely make food taste better ;)
I have made barley risotto before and it totally counts as real risotto in my book. I’m a huge barley fan – that taste! that texture! – and this creamy shrimp and peas version looks so scrumptious. Makes me feel ready for spring! Pinned!
I cherish all my dishes from my grandmother – she was such an inspiration to me! Thanks for the pin, my friend. :)
Kathy @ Beyond the Chicken Coop says
What a clever way to make risotto! Adding the shrimp and peas make a perfect meal!
Three of my very favorite ingredients. :)
Manali @ CookWithManali says
I don’t use barley enough! I definitely need to, thanks for the inspiration!
My pleasure – enjoy that barley!
Rahul @samosastreet.com says
Love the idea of using barley in a risotto! I need to try this. It deserves to be used in more dishes than just soups!
It does!! Hurray for barley!
demeter | beaming baker says
Kate, have I told you I love it when you play it fast and loose? Haha. Such a great idea to use barley instead of rice in risotto. Why not? And I’ve so been there with the bag of some ingredient just gathering dust, only being used for one recipe. You know then that it’s time to get creative! P.S. You’ve got me right there, imagining eating this beautiful risotto on grandma’s dishes in that Vermont farmhouse. Sigh… does it get better than that? xoxo
Why not is right! Barley doesn’t get the love that all of its deliciousness deserves – I’m on a campaign to change all that! xo :)
Adina says
I only ever used barley to make soup. I would love to cook this, it sounds delicious.
Barley is pretty much wonderful for anything you would normally use rice for. I heart barley!
Cheyanne @ No Spoon Necessary says
You can call a dish whatever you would like, Kate, especially one this delicious! LOVE that you substituted barley for arborio in this risotto! Pearled barley especially is Oh So Good! This “risotto” looks perfectly creamy and dreamy, plus I LOVE the shrimp and peas in here! So Yum! Cheers, friend! XO
Isn’t pearled barley THE BEST? Why don’t I make it more?? One of the great mysteries of the universe – or at least of my kitchen! :) xo
Gayle @ Pumpkin 'N Spice says
I love that you used barley in place of risotto, Kate! I’ve only used it in soup before, so this is such a great idea. My husband would go crazy for this dish, as he’s a huge shrimp lover! Such a perfect meal!
Shrimp is a big hit in our house too. :)
Mary Ann | The Beach House Kitchen says
Count me in for this dish Kate! My whole family will love it! Risotto is a fave at our house!
It’s like elegant comfort food, right?
Mir says
I have that same mental block with barley where I pretty much use it for beef barley soup. I have to start thinking more creatively. It’s such a great grain, and this dish looks incredible!
In all my romancing of farro lately I’ve been neglecting the barley…every time I make it I remember that it really is one of my faves!
Martha in KS says
Kate, this looks delicious. I’m going to make it with arborio rice because that’s what I have. Thanks for the recipe!
Arborio rice is pretty wonderful too – hope you love it!
Francesca says
Hi Kate! You know, here in Italy too we sometimes use barley to make risotto and guess how we call it? Barley= “orzo” in italian, so the name is “orzotto”!
As for the technique of pouring all the broth at once and not finding any difference at the end, you are right: I do the same everytime because I always use the pressure cooker to make risotto, it’s quicker and the result is perfect!????
Orzotto – I love it!! Perfect!