Barley Risotto with Shrimp and Peas
Barley Risotto with Shrimp and Peas Recipe by Lily MorganIngredients - 1 cup pearl barley - 6 cups homemade or low-sodium store-bought chicken stock - 2
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Cooking tools:
- Microplane
- Pepper mill
- Grater
- Saucepan
- Mixing bowl
- Refrigerator
- Stove
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 1 cup pearl barley
- 6 cups homemade or low-sodium store-bought chicken stock
- 2 tablespoons extra-virgin olive oil
- 1 cup finely chopped onion
- 1/2 cup dry white wine
- 12 ounces rock shrimp, peeled Maine shrimp, or other small peeled shrimp
- 2 1/2 cups frozen peas, thawed
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon coarse salt
- Freshly ground pepper
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