Shrimp, Spinach, And Mushroom Barley Risotto

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.