Shrimp Risotto (Barley)
INGREDIENTS
3 1/2 cups chicken broth (fat skimmed)
1 tablespoon oiive oil
2 cups chopped zucchini (green cucumber) or carrot
2 cups chopped onion
1 cup barley (pearled variety is fine)
1/4 teaspoon salt
250 gm prawns, peeled and deveined
1/2 cup grated fresh Parmesan cheese
1 teaspoon butter
1/8 teaspoon freshly ground black pepper
METHOD
- Bring broth to a simmer in a medium saucepan; keep warm.
- Heat oil in a large non-pan skillet over medium-high heat. Add carrot/zucchini and onion; saute 5 minutes or until tender, stirring frequently. Add barley; cook 1 minute, stirring constantly.
- Stir in 1 cup broth; cook for 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2cup broth and salt. Add remaining broth, 1/2 cup at a time, stirring frequently untii each portion of broth is absorbed before adding the next (about 25 minutes). Add prawns; cook 4 minutes. Stir in cheese, butter, and pepper.
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