Name: Shrimp and Barley Risotto
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

Directions

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.
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.
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.

Photograph by Ryan Dausch

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Shrimp and Barley Risotto

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