Print Options:

Barley Risotto with Shrimp and Peas

Yields1 Serving

 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

Heat 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.


Reduce 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.