Shrimp and Barley Risotto

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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.
  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.
  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.