Shrimp Risotto (Barley)

938
Shrimp Risotto (Barley)

Craving for risotto but don’t want a heavy rice dish? You can opt for shrimp risotto using barley instead. Not only will this dish fill you up significantly-but it is nutritious without making you feel heavy and full like rice dishes do.

Ingredients :

  • 3 1/2 cups chicken broth (fat skimmed)
  • 1 tbsp oiive oil
  • 2 cups chopped zucchini (green cucumber) or carrot
  • 2 cups chopped onion
  • 1 cup barley (pearled variety is fine)
  • 1/4 tsp salt
  • 250 gm prawns, peeled and deveined
  • 1/2 cup grated fresh Parmesan cheese
  • 1 tsp butter
  • 1/8 tsp freshly ground black pepper

Directions:

  1. Bring broth to a simmer in a medium saucepan keep warm.
  2. 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.
  3. 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.