Shrimp and Barley Risotto

2018-10-18
  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    490
  • Fat

    18 grams
  • Saturated Fat

    10 grams
  • Cholesterol

    221 milligrams
  • Sodium

    1099 milligrams
  • Carbohydrate

    54 grams
  • Fiber

    8 grams
  • Protein

    31 grams
  • Sugar

    3 grams

Ingredients

  • 5 tablespoons unsalted butter
  • 1 small bulb fennel, chopped, plus 1/4 cup fronds
  • 4 cloves garlic, finely chopped
  • 1 teaspoon chopped fresh rosemary
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups quick-cooking pearl barley (about 8 ounces)
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/4 pounds peeled and deveined medium shrimp
  • 3/4 cup frozen peas
  • 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
  • 1/4 cup grated parmesan cheese

Method

Step 1

Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the chopped fennel, garlic, rosemary and a pinch each of salt and pepper. Cook, stirring occasionally, until the fennel is softened, about 5 minutes. Stir in the barley until combined.

Step 2

Add the chicken broth and 2 cups water. Bring to a simmer, then cover, reduce the heat to medium low and cook until the barley is tender but still a bit saucy, 8 to 10 minutes.

Step 3

Uncover and stir in the shrimp and peas. Cover and cook, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Remove from the heat and stir in the lemon zest and juice and the remaining 2 tablespoons butter until melted. Stir in the parmesan and 2 tablespoons fennel fronds; season with salt and pepper. Divide among bowls and top with the remaining fennel fronds.

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