Barley Risotto with Shrimp and Peas

Barley Risotto with Shrimp and Peas


February 25, 2014

Excerpted (and slightly adapted) from Go Barley: Modern Recipes for an Ancient Grain by Pat Inglis and Linda Whitworth

  • Makes: Serves 4.


1 Tbsp (15 mL) olive oil

1 small onion, finely diced

2 garlic cloves, crushed

1 tsp (5 mL) grated lemon zest

1?4 tsp (1 mL) pepper

1 cup (250 mL) pot or pearl barley

4 cups (1 L) low sodium chicken stock

12 oz (350 g) peeled and deveined raw shrimp

1 cup (250 mL) fresh or frozen peas

2 Tbsp (30 mL) chopped fresh parsley or sprigs of fresh mint


1Heat the oil in a large saucepan set over medium-high heat; add the onion, garlic, lemon zest, and pepper, and saute until the onion is softened, about 3 minutes. Stir in barley and stock and bring to a simmer.

2Reduce heat; cover pan and simmer for 45 minutes, stirring vigorously halfway through for 15 seconds. Stir in shrimp and peas; cover pan and simmer until shrimp are pink and peas are tender, about 5 minutes. Sprinkle with parsley or mint and serve.


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