Shrimp and Pea Barley Risotto
Swap rice for barley for a heart healthy risotto treat.
Servings 4 servings
Ingredients
- 2 tbsp. olive oil
- 1 small onion finely diced
- 2 stalks cellery chopped (optiona)
- 2 cloves garlic crushed
- 1 tbsp. lemon zest
- 1/4 tsp 1 mL pepper
- 1 cup pot or pearl barley
- 4 cups chicken stock
- 12 oz peeled and deveined raw shrimp
- 1 cup fresh or frozen peas
- 2 tbsp. parsley chopped
- 1 wedge lemon
- 1 pinch salt and pepper to taste
Instructions
- Heat the oil in a large saucepan set over medium-high heat; add the onion, cellery ,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. Season to taste, give it a squeeze of lemon juice, sprinkle with parsley and serve.