SHRIMP, SPINACH, AND MUSHROOM BARLEY RISOTTO
Make and share this Shrimp, Spinach, and Mushroom Barley Risotto recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, bring water to a boil over med-high heat.
- Add in shrimp, and cook for about 3 minutes or until shrimp are pink and firm.
- Drain and plunge shrimp into ice water to stop the cooking process; remove from water; set aside.
- In a large Dutch oven, heat oil over med-high heat.
- Add mushrooms, onion, garlic, and 1/4 teaspoon salt; cook for 5 minutes or until vegetables are browned and tender.
- Remove mushroom mixture from skillet; set aside, and keep warm.
- Add barley to pan, and cook for 1 minute, stirring constantly.
- Add wine and remaining 1/4 teaspoon salt; cook for about 4 minutes or until liquid is absorbed.
- Add broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly.
- Stir in cooked shrimp, mushroom mixture, spinach, cheese, lemon juice, and pepper.
- Taste and adjust seasoning; serve immediately.
Nutrition Facts : Calories 351.6, Fat 7.5, SaturatedFat 2.3, Cholesterol 102.7, Sodium 1155.7, Carbohydrate 44.4, Fiber 10.2, Sugar 2.6, Protein 24.5
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Violet Devereaux
[email protected]This risotto freezes well. I like to make a big batch and then freeze it in individual portions. It's a great way to have a quick and easy meal on hand.
Javed Mia
[email protected]This risotto is even better the next day! I love to reheat it and serve it for lunch the following day.
Reilly Goyette
[email protected]I served this risotto with a garnish of chopped parsley. It added a nice pop of color and freshness to the dish.
Gaming with Milon
[email protected]I added a splash of lemon juice to this risotto at the end of cooking. It really brightened up the flavors.
shopon mia
[email protected]If you're short on time, you can use frozen shrimp and mushrooms in this recipe. Just thaw them before cooking.
Abena Owusuaa
[email protected]I love that this risotto is a one-pot dish. It makes cleanup a breeze! I just have to wash one pot and one spoon, and I'm done.
Abas Khan
[email protected]The sauce in this risotto is so creamy and delicious. It's made with a combination of white wine, chicken broth, and heavy cream. I love the way it coats the rice and vegetables.
agaba rymond
[email protected]I love the barley in this risotto. It gives the dish a nice chewy texture, and it's a good source of fiber. I would definitely recommend using barley instead of rice in this recipe.
Wahid baloch Wahid baloch
[email protected]The spinach in this risotto is a great way to add some color and freshness to the dish. I used fresh spinach, but you could also use frozen spinach if you prefer.
Osaretin Samson
[email protected]I love the mushrooms in this risotto. They're earthy and flavorful, and they add a nice texture to the dish. I used a mix of shiitake and cremini mushrooms, but you could use any type of mushroom you like.
Joseph Dingori
[email protected]The shrimp in this risotto were cooked perfectly. They were plump and juicy, and they added a wonderful flavor to the dish. I would definitely recommend using fresh shrimp for this recipe.
Corey Henderson
[email protected]I added a pinch of red pepper flakes to this risotto for a little extra kick. It was delicious! I also think it would be great with some grated Parmesan cheese on top.
Lila Gautam
[email protected]This risotto is a great way to get your veggies in. The spinach and mushrooms are packed with nutrients, and the barley is a good source of fiber. I feel good about serving this to my family.
Md Aiyub
[email protected]I love that this risotto can be made in under an hour. It's perfect for a busy weeknight meal. I also appreciate that it's a one-pot dish, which makes cleanup a breeze.
Debi James
[email protected]The flavors in this risotto are amazing! The shrimp and mushrooms are cooked perfectly, and the spinach adds a nice pop of color and freshness. I highly recommend this recipe.
Ebube
[email protected]This is a great recipe for a weeknight meal. It's affordable, easy to make, and healthy too. I especially appreciate that it uses barley instead of rice, which makes it a bit heartier.
Wamwea Wawira
[email protected]I love how easy this risotto is to make. I was able to get it on the table in under an hour, and it was just as good as anything I've had at a restaurant.
Shaban Raja
[email protected]This risotto was a hit with my family! The combination of shrimp, spinach, mushrooms and barley was delicious, and the creamy sauce was perfect. I'll definitely be making this again.