Strange as it may seem, you can make a wonderful risotto from pearl barley and thereby surprise your loved ones.

Summary

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) – 0.5 cup
• Garlic (finely chopped) – 2 cloves
• Salt – 0.5 teaspoon.
• Pearl barley (instant or boiled until half cooked) – 300 g
• Dry white wine – 0.5 cup
• Chicken broth – 3 cups
• Fresh baby spinach leaves – 4 cups
• Parmesan cheese (shredded) – 0.5 cup
• Fresh lemon juice – 2 tbsp
• Ground black pepper – 0.25 teaspoon.

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Instructions

1. 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.
2. 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.
3. 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.