Barley risotto with shrimp
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 18 G., saturated fats 10 G., proteins 31 G., carbohydrates 54 G., fiber 8 G., cholesterol 221 mg, sodium 1099 mg, sugar 3 G.
Calories 490, total fat 18 G., saturated fats 10 G., proteins 31 G., carbohydrates 54 G., fiber 8 G., cholesterol 221 mg, sodium 1099 mg, sugar 3 G.
This dish contains all the ingredients of a good Italian risotto—shrimp, green peas, fennel, Parmesan, lemon, and spices—except the rice is replaced with quick-cooking pearl barley, which gives the risotto a unique, firmer texture. Cooked in butter and chicken broth, the flavor is incredibly delicate yet rich. Serve with a glass of white wine and enjoy how simple porridge has been transformed into a sophisticated dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 tablespoons unsalted butter
- 1 small fennel root, chopped + 1/4 cup fennel greens
- 4 cloves garlic, finely chopped
- 1 teaspoon chopped fresh rosemary
- 1.5 cups quick-cooking pearl barley (about 220 g)
- 1.5 cups lightly salted chicken broth
- 0.6 kg medium shrimp, peeled and deveined
- 3/4 cup frozen peas
- 0.5 tsp grated lemon zest + 2 tbsp lemon juice
- 1/4 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the chopped fennel, garlic, rosemary, and a pinch of salt and black pepper. Cook, stirring occasionally, until the fennel is tender, about 5 minutes. Stir in the pearl barley, distributing the ingredients evenly.
- Add chicken broth and 2 cups water. Bring to a boil, then cover, reduce heat to medium, and simmer until the barley is tender but still slightly firm, 8-10 minutes.
- Remove the lid and stir in the shrimp and peas. Cover and cook, stirring occasionally, until the shrimp are cooked through, about 5 minutes. Remove from heat and stir in the lemon zest and juice and the remaining 2 tablespoons butter until melted. Stir in the Parmesan cheese and 2 tablespoons of fennel fronds, and season with salt and pepper to taste. Divide among plates and garnish with the remaining fennel fronds.
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