Shrimp, Spinach, And Mushroom Barley Risotto Recipe

Name: Shrimp, Spinach, And Mushroom Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 1 lb large raw shrimp, peeled and deveined; 1 tablespoon olive oil; 1 (8 ounce) package baby bella mushrooms, quartered; 1/2 cup chopped onion; 2 garlic cloves, chopped; 1/2 teaspoon salt, divided; 1 (11 ounce) box quick-cooking barley; 1/2 cup white wine; 3 cups chicken broth; 4 cups fresh Baby Spinach; 1/2 cup shredded parmesan cheese; 2 tablespoons fresh lemon juice; 1/4 teaspoon ground black pepper

Servings: persons

6 cups water
1 lb large raw shrimp, peeled and deveined
1 tablespoon olive oil
1 (8 ounce) package baby bella mushrooms, quartered
1/2 cup chopped onion
2 garlic cloves, chopped
1/2 teaspoon salt, divided
1 (11 ounce) box quick-cooking barley
1/2 cup white wine
3 cups chicken broth
4 cups fresh Baby Spinach
1/2 cup shredded parmesan cheese
2 tablespoons fresh lemon juice
1/4 teaspoon ground black pepper

1
In a large saucepan, bring water to a boil over med-high heat.
2
Add in shrimp, and cook for about 3 minutes or until shrimp are pink and firm.
3
Drain and plunge shrimp into ice water to stop the cooking process; remove from water; set aside.
4
In a large Dutch oven, heat oil over med-high heat.
5
Add mushrooms, onion, garlic, and 1/4 teaspoon salt; cook for 5 minutes or until vegetables are browned and tender.
6
Remove mushroom mixture from skillet; set aside, and keep warm.
7
Add barley to pan, and cook for 1 minute, stirring constantly.
8
Add wine and remaining 1/4 teaspoon salt; cook for about 4 minutes or until liquid is absorbed.
9
Add broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly.
10
Stir in cooked shrimp, mushroom mixture, spinach, cheese, lemon juice, and pepper.
11
Taste and adjust seasoning; serve immediately.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups water, 1 lb large raw shrimp, peeled and deveined, 1 tablespoon olive oil, 1 (8 ounce) package baby bella mushrooms, quartered, and more.

Yes, Shrimp, Spinach, And Mushroom Barley Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp, Spinach, And Mushroom Barley Risotto

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