Shrimp, pea and barley risotto
Enjoy a delightful Shrimp, Pea, and Barley Risotto with Lemon-Minted Feta, featuring tender shrimp, creamy pearl barley, aromatic chicken gravy, and a perfect hint of lemon zest and spearmint. This savory dish is finished with feta and parmesan for the ultimate comforting meal.
Cook time 70 min
Prep time 25 min
Ingredients:
2 tbsp olive oil1 onion
2 garlic cloves
2 cups pearl barley
1/2 cup white wine
3 cups chicken gravy
1/2 cup feta cheese
2 tbsp spearmint
2 tbsp lemon zest
1 tsp chili powder
32 oz shrimps
1/2 cup grated parmesan cheese
1 cup peas
This delightful Shrimp, Pea, and Barley Risotto with Lemon Minted Feta is a delicious twist on the traditional Italian dish. The combination of tender shrimp, fresh peas, and hearty barley creates a flavorful and satisfying meal, while the lemon-minted feta adds a bright and refreshing finish. This recipe is perfect for a cozy dinner and is sure to impress your family and friends.
Instructions:
- Finely chop the onion and mince the garlic.
- Keep the chicken gravy warm in a pot.
- Zest the lemons and chop the spearmint.
- Peel and devein the shrimps if not done already.
- Heat 1 tbsp of olive oil in a large, deep skillet or saucepan over medium heat.
- Add the chopped onion to the skillet and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the pearl barley and cook for 2-3 minutes, allowing it to lightly toast and absorb some of the oil and flavors.
- Pour in the white wine, stirring continuously until it has mostly evaporated.
- Begin adding the warm chicken gravy, one ladle at a time, stirring frequently.
- Allow the barley to absorb most of the liquid before adding more. This process should take about 40-45 minutes until the barley is tender but still has a slight bite.
- While the barley is cooking, heat the remaining 1 tbsp of olive oil in a separate pan over medium-high heat.
- Season the shrimps with a little salt and chili powder, then cook them in the pan for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat and set aside.
- Once the barley is almost done, stir in the peas and continue to cook for another 5 minutes until the peas are tender.
- Reduce the heat to low and gently fold in the cooked shrimp, grated parmesan cheese, and season with salt and black pepper to taste.
- In a small bowl, mix the crumbled feta cheese, chopped spearmint, and lemon zest.
- Spoon the barley risotto onto serving plates and top each serving with a generous sprinkle of the lemon minted feta mixture.
- Serve immediately while hot and enjoy your shrimp, pea, and barley risotto with the refreshing lemon minted feta topping.
Tips:
- Make sure to stir the barley frequently while cooking to achieve a creamy risotto texture.
- Use freshly squeezed lemon juice and freshly grated lemon zest for the best citrus flavor.
- Prepare all ingredients ahead of time to streamline the cooking process.
- Cook the shrimp until they are just opaque to avoid overcooking and ensuring they remain tender.
- For an extra kick, adjust the amount of chili powder to your preferred spice level.
- Use a high-quality feta cheese for the topping to enhance the overall taste of the dish.
- Garnish with additional fresh spearmint or parsley for a burst of color and freshness.
This Shrimp, Pea, and Barley Risotto with Lemon Minted Feta is a fantastic dish that combines fresh and vibrant flavors. With its creamy texture and zesty topping, it's a wonderful choice for both casual and special occasions. Enjoy the satisfying blend of tastes and textures in every bite, and don't hesitate to share this delightful recipe with your loved ones.
Nutrition per serving
6 ServingsCalories 550kcal
Protein 36g
Carbohydrates 77g
Fiber 14g
Sugar 3.60g
Fat 16g
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