April 6, 2011

Barley Risotto With Shrimp

1/2 cup barley
3 cups chicken stock (substitute any stock)
1 TBS olive oil
1/2 cup minced onions
1/4 of small shrimp
1/2 TBS grated lemon zest
1 TBS fresh lemon juice
salt, pepper and grated Parmesan cheese to taste
you can top some cut scallions for a garnish

It's best to let the barley soak in cold water over night.
Bring the stock to a boil in a pan.
Heat oil in a pan and let the onions sweat (about 5 min. or so)
Stir in the barley when onions are cooked-
pour 1/2 of the stock in the pan to let the barley cook,
and then pour the rest of the stock until the stock pretty much
evaporates and the barley is soft.
Stir in the shrimp when the stock is almost evaporated
and when the shrimp is pink (cooked)
add your lemon zest, salt, pepper and Parmesan Cheese.