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Barley Risotto with Shrimp Eggplant Recipe
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To make Barley Risotto with Shrimp Eggplant for 6 you will need
Ingredients
| 7 | tablespoons | Olive oil | | 1 | | Shallot; minced | | 2 | cups | Pearl barley | | 8 | cups | Vegetable stock | | 3 | | Japanese eggplant | | 10 | | Lg shrimp; peeled cut 4 piec | | 1/4 | cups | Grated pecorino cheese |
Instructions
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 2-3 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
1/2-inch cubes. Heat 4 tablespoons of oil in a large skillet over
medium-high heat. Saute eggplant, stirring frequently, until soft, about 12
minutes. Set aside. Using skillet in which eggplant was cooked, add
remaining tablespoon of oil. Saute shrimp until pink. When barley is done,
stir in eggplant and shrimp. Add grated pecorino cheese. Serve.
Enjoy your Barley Risotto with Shrimp Eggplant
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Sun 27 Apr 2008
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