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Barley Shrimp and Saffron Risotto

Created by Steve,

Description

Barley, Shrimp and Saffron Risotto may not sound like a hearty meal but trust me it is.  It's much heartier then a soup and during the winter the warmth of the creamy barley can quickly become a comfort food that this fat guy loves.  Make this and you'll know why all the 4 star fancy restaurants have risotto on their menus.  I've made this dish with and without saffron and while I prefer it with, it's a great dish without.

Ingredients

At a glance
Serves
6 as a main course or 10 as an appetizer

1 Cup pearled barley
6 cups low sodium chicken broth (home made is great but the stuff in a box works for me)
1/4 tsp saffron
1 T olive oil
1/4 cup of minced shallots
1/4 white wine, vermouth or drinking sherry (the sherry is a last resort or you could skip this)
1 Lemon, zest and juice
1 lbs shrimp peeled, deveined and cleaned
2 cups peas
1/4 cup parmesan cheese
salt and pepper to taste

Methods/steps

  1. Put the barley in a bowl and cover with water. Let sit in the refrigerator over night. You can skip this step but it takes longer to cook the barley and never seems to get quite as creamy.
  2. Bring the chicken broth and saffron to a low simmer. You can start the next step while this is heating up.
  3. Using a large skillet or saute pan cook the shallots over medium heat in the tablespoon of oil until soft.
  4. Add the barley and stir to coat with the oil.
  5. Add the wine and stir until it's absorbed by the barley and almost no liquid remains. Then stir in 1/2 cup of broth and stir until it's absorbed (2 to 3 minutes). Keep repeating this process until all 6 cups have been absorbed and the barley is soft and creamy. If you didn't soak the barley you may need to add some water and keep going.
  6. Stir in the shrimp and peas and cook until shrimp turn pink (about 2 minutes).
  7. Remove from heat and stir in lemon juice, zest, peas, cheese and salt and pepper to taste.

Reviews

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Easy Fillet Mignon With Mushrooms
Created by Steve

Guys, you can eat beef and still lose weight but you have to choose your beef wisely.  This is a great recipe for cooking a low fat steak and packing plenty of flavor into it.