Pearl Barley Risotto
by Editorial Staff
Strange as it may seem, you can make a wonderful risotto from pearl barley and thereby surprise your loved ones.
Ingredients
- Water – 6 glasses
- Fresh large shrimps (peeled from the shell) – 500 g
- Olive oil – 1 tbsp
- Champignon mushrooms (cut into quarters) – 240 g
- Onions (finely chopped) – 1/2 cup
- Garlic (finely chopped) – 2 cloves
- Salt – 1/2 teaspoon.
- Pearl barley (instant or boiled until half cooked) – 300 g
- Dry white wine – 1/2 cup
- Chicken broth – 3 cups
- Fresh baby spinach leaves – 4 cups
- Parmesan cheese (shredded) – 1/2 cup
- Fresh lemon juice – 2 tbsp
- Ground black pepper – 1/4 teaspoon.
Directions
- In a large saucepan, boil the shrimp in water for 3 minutes, until pink. Drain and pour cold water over the shrimp to stop cooking. After a minute, take the shrimp out of the water with a slotted spoon and transfer to a plate, set aside.
- In a cast-iron saucepan, heat oil over medium heat, pour mushrooms, onion, garlic and 1/4 teaspoon of salt into the saucepan, fry, stirring occasionally, for about 5 minutes, until the vegetables are soft. Transfer the contents of the pot to a plate, cover with foil to keep the vegetables warm.
- Pour the barley into the saucepan in which the vegetables were cooked and fry, stirring occasionally, for about 1 minute. Pour in the wine and the remaining 1/4 teaspoon of salt, cook, stirring occasionally, for about 4 minutes. Then gradually add the broth (1/2 cup at a time) and mix well after each serving, allowing the liquid to evaporate completely. Add boiled shrimp, mushroom mixture, spinach, cheese, lemon juice, and pepper, mix well and serve immediately.
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