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Shrimp Barley Risotto with Peas
- 1 cup pearl barley
- 6 cups chicken stock
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup white wine
- 12 ounces small shrimp
- 2 1/2 cups thawed peas
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup freshly grated Parmesan cheese
- 1 teasoon coarse salt
- Freshly ground pepper
- Directions1. Heat oil in medium saucepan over medium heat. Add onion, cook 6 minutes or until soft. Stir in barley. Add wine and cook, stirring, until liquid has evaporated.
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