Shrimp and Barley Risotto
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 18 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 221 milligrams
- Sodium
- 1099 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 8 grams
- Protein
- 31 grams
- Sugar
- 3 grams
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 18 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 221 milligrams
- Sodium
- 1099 milligrams
- Carbohydrates
- 54 grams
- Dietary 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
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.
