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Shrimp Barley Risotto with Peas

Shrimp Barley Risotto with Peas Recipe

  • 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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