Shrimp 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
Scale
- 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.
Find it online: https://www.framedcooks.com/shrimp-barley-risotto-with-peas/