Classic Shrimp and Asparagus Barley Risotto (pes, gf)

Earlier in the month, I published a slight spin on one of may favorite recipes. I essentially made this dish with broccoli in place of asparagus and added curry powder. This version, with asparagus, fresh lemon, and no curry powder, is my absolute favorite version and really delicious in the spring, when asparagus is at its peak. The lemon zest and juice really give this a bright kick of flavor; do yourself a favor and make sure to include the lemon. It makes all the difference in the world.

SHRIMP AND ASPARAGUS BARLEY RISOTTO

Ingredients:

  • 1 lb (generally 1 bag) 31-40 count shrimp, thawed, peeled, and deveined
  • 1 1/4 c pearled barley
  • 1 bunch asparagus, washed and chopped into 1-inch pieces
  • 1 onion, diced
  • 2-3 tbsp olive oil
  • 2 bay leaves
  • 1 tsp thyme
  • cracked black pepper, to taste
  • 5 1/2 cups stock, or water + 4 tsps cooking base or bouillon
  • juice and zest of 1-2 lemons Read More