Barley Risotto with Shrimp Eggplant
Submitted by 4esterbooks
Barley risotto with sauteed shrimp, cubed Japanese eggplant, and pecorino romano cheese. Pearl barley cooked risotto-style with vegetable stock for a chewy, creamy grain dish.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minPearl barley cooked risotto-style is a revelation if you’ve never tried it. It takes longer than Arborio rice (about 45 minutes versus 20) but the payoff is a chewier, nuttier grain with that same creamy, starchy sauce you expect from a proper risotto.
The technique is identical to classic risotto: toast the barley in oil with shallot, then add hot vegetable stock one cup at a time, stirring frequently and waiting for each addition to absorb before pouring the next. The barley releases starch gradually, building that silky sauce around each pearl.
While the barley does its thing, the eggplant and shrimp get cooked separately. Japanese eggplant is the right choice here. It’s thinner-skinned and creamier than globe eggplant, and 12 minutes of sauteing in olive oil turns the cubes soft and almost buttery. Cook the shrimp in the same skillet afterward so they pick up all those caramelized eggplant flavors left in the pan.
Everything comes together at the end: fold the eggplant and shrimp into the finished barley and stir in the grated pecorino. The cheese melts into the hot barley and adds a sharp, salty finish.
Pro Tips
- Keep the stock at a boil before adding it to the barley. Cold stock drops the temperature and slows the cooking.
- Don’t let the barley brown during the initial toast. You want it coated and warm, not colored.
- The barley should be al dente when finished. It keeps a pleasant chew that rice risotto doesn’t have.
- Cut the shrimp into 4 pieces so they distribute evenly throughout the dish.
Variations
- Mushroom swap: Replace the eggplant with sauteed mixed mushrooms for an earthier, meatier version.
- Lemon finish: Stir in a squeeze of lemon juice and some fresh basil right before serving for a brighter flavor.
Ingredients
Directions
In a large saucepan, heat 2 tablespoons oil over medium-high heat.
Add shallot and cook, stirring, until translucent.
Add barley; stir to coat with the oil.
Reduce heat to medium. Continue cooking barley, stirring occasionally, for 2 to 3 minutes; take care not to let it brown.
While barley is cooking, bring vegetable stock to a boil.
Add vegetable stock to barley, a cup at time.
Cook, stirring frequently, until liquid is almost absorbed before adding more liquid.
Keep adding liquid, stirring frequently until barley pearls are al dente, about 45 minutes.
Meanwhile, cut eggplant into ½-inch cubes.
Heat 4 tablespoons of oil in a large skillet over medium-high heat.
Sauté eggplant, stirring frequently, until soft, about 12 minutes.
Set aside. Using skillet in which eggplant was cooked, add remaining tablespoon of oil.
Sauté shrimp until pink. When barley is done, stir in eggplant and shrimp.
Add grated pecorino cheese.
Serve.
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