Shrimp, Spinach, and Mushroom Barley Risotto |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Paula Deen 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 |
Directions:
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.
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