SHRIMP AND BARLEY RISOTTO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
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Noel shamangonze
[email protected]Meh.
Powerbaar 483
[email protected]I've made this risotto a few times now and it's always a hit. It's so creamy and flavorful. I love that I can use different types of seafood in it too.
Lisa Kins
[email protected]This recipe was a bit too bland for my taste. I had to add extra salt and pepper to make it more flavorful. Otherwise, it was a good recipe.
Lalita Xetri
[email protected]The risotto was easy to make and turned out great! I used frozen shrimp and it worked perfectly. I also added some peas and carrots for extra color and flavor. My family loved it!
Olugbami Taiwo
[email protected]This shrimp and barley risotto was a delightful culinary experience. The combination of flavors and textures was exquisite, and the dish was cooked to perfection. The shrimp were plump and succulent, the barley was tender and chewy, and the broth was