Barley Risotto With Shrimp Eggplant Recipe
| Servings: 6 |
Ingredients
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Directions
- In a large saucepan, heat 2 Tbsp. oil over medium-high heat. Add in shallot and cook, stirring, till translucent/soft. Add in barley; stir to coat with the oil. Reduce heat to medium. Continue cooking barley, stirring occasionally, for 2-3 min; take care not to let it brown. While barley is cooking, bring vegetable stock to a boil. Add in vegetable stock to barley, a c. at time. Cook, stirring frequently, till liquid is almost absorbed before adding more liquid. Keep adding liquid, stirring frequently till barley pearls are al dente, about 45 min. Meanwhile, cut eggplant into 1/2-inch cubes. Heat 4 Tbsp. of oil in a large skillet over medium-high heat. Saute/fry eggplant, stirring frequently, till soft, about 12 min. Set aside. Using skillet in that eggplant was cooked, add in remaining Tbsp. of oil. Saute/fry shrimp till pink. When barley is done, stir in eggplant and shrimp. Add in grated pecorino cheese. Serve.
- Odette Fada, Rex Il Restaurante, Los Angeles Fada's barley risotto is easy to make. It's a great way to offer the luxury of shellfish. Because the shrimp is cut into pcs, you only a half-lb. of it to make risotto for 6-8 people. Despite the shrimp, this dish is predominantly grain. It's high in complex carbohydrates and fiber, and low in fat. But it's so exciting which one hesitates to label it with the stigma of "healthy eating." Best of all, here's a dish which fits the proverbial champagne taste on a beer budget; in total, ingredients for this risotto cost about $10. Add in a salad and a cheese course and you can feed a small dinner party for about $5 a head.