Shrimp, Spinach, and Mushroom Barley Risotto

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, bring water to a boil over med-high heat.
  • Add in shrimp, and cook for about 3 minutes or until shrimp are pink and firm.
  • Drain and plunge shrimp into ice water to stop the cooking process; remove from water; set aside.
  • In a large Dutch oven, heat oil over med-high heat.
  • Add mushrooms, onion, garlic, and 1/4 teaspoon salt; cook for 5 minutes or until vegetables are browned and tender.
  • Remove mushroom mixture from skillet; set aside, and keep warm.
  • Add barley to pan, and cook for 1 minute, stirring constantly.
  • Add wine and remaining 1/4 teaspoon salt; cook for about 4 minutes or until liquid is absorbed.
  • Add broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly.
  • Stir in cooked shrimp, mushroom mixture, spinach, cheese, lemon juice, and pepper.
  • Taste and adjust seasoning; serve immediately.
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