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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hmshariful
[email protected]This risotto was a bit too salty for my taste. I would recommend using less salt next time.
HR SAHKAR
[email protected]This risotto was a bit too bitter for my taste. I would recommend using less arugula next time.
Inusah Jaleel
[email protected]This risotto was a bit too sweet for my taste. I would recommend using less sugar next time.
Sulav Gaming YT
[email protected]This risotto was a bit too sour for my taste. I would recommend using less lemon juice next time.
Mathew Zambara
[email protected]This risotto was a bit too spicy for my taste. I would recommend using less chili flakes next time.
Morris Kihara
[email protected]This risotto was a bit too complicated for my taste. I would recommend using a simpler recipe next time.
Esther Essy
[email protected]The risotto was a bit too expensive for my taste. I would recommend using cheaper ingredients next time.
Kahdar mohmmed
[email protected]This risotto was a bit too time-consuming for my taste. I would recommend using a pre-cooked barley next time.
Williams
[email protected]Overall, this risotto was a good experience. It was easy to make and the flavor was good. I would definitely make it again.
XxtoxicbananaXX XXtoXicgod
[email protected]The risotto was a bit too mushy for my taste. I would recommend cooking the barley for a shorter amount of time next time.
Love Nayem
[email protected]This risotto was a bit too salty for my taste. I would recommend using less salt next time.
girl wolf
[email protected]This risotto was a bit bland for my taste. I added some extra salt and pepper and it was much better.
Bella Park
[email protected]Delicious! The shrimp and barley were cooked perfectly and the risotto was creamy and flavorful. I highly recommend this recipe.
Mazhar Derzi
[email protected]This risotto was easy to make and turned out great. The shrimp were cooked perfectly and the barley added a nice nutty flavor. I will definitely be making this again.
Robert Nyland
[email protected]I made this risotto for a dinner party and it was a huge success. The guests raved about the flavor and texture. I will definitely be making this again.
Rooh Khan
[email protected]This risotto was a hit with my family! Everyone loved the combination of shrimp and barley. The risotto was creamy and flavorful, and the vegetables added a nice touch of color.
Shahzeeb Khan
[email protected]I've tried many risotto recipes, but this one is by far the best. The instructions were clear and easy to follow, and the dish turned out perfectly. The shrimp were plump and juicy, and the barley gave the risotto a wonderful chewy texture.
Brandon Dwyre
[email protected]This shrimp and barley risotto was a delightful experience. The combination of flavors and textures was exquisite. The shrimp were cooked perfectly, and the barley added a delightful nutty flavor. The risotto was creamy and flavorful, and the vegetab