Barley Risotto with Shrimp Eggplant
71
Ingredients
| 7 | tablespoons |
olive oil
|
|
| 1 | each |
shallots
|
* |
| 2 | cups |
pearl barley
|
|
| 8 | cups |
vegetable stock
|
|
| 3 | each |
eggplant
japanese |
* |
| 10 | large |
shrimp
cut into 4 pieces |
|
| ¼ | cup |
romano cheese
grated |
* |
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.
Nutrition Facts
Serving Size 435g (15.3 oz)
