Barley Risotto with Shrimp and Cherry Tomatoes
A quick and creamy barley risotto loaded with juicy shrimp and sweet cherry tomatoes. Ready in about 30 minutes, this one-pan meal is perfect for a busy weeknight.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 30g
Ingredients
- 1 cup barley
- ½ pound shrimp, peeled and deveined
- 1 cup cherry tomatoes
- 3 cups chicken or vegetable broth
- ¼ cup parmesan cheese, grated
- 2 tablespoons olive oil
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup barley and toast, stirring often, until fragrant and lightly golden, about 3 minutes.
- 2
Pour in 3 cups broth and bring to a boil. Reduce heat to low, cover, and simmer until barley is tender and most liquid is absorbed, about 25 minutes.
- 3
Stir in 1 cup cherry tomatoes and 1/2 pound shrimp. Cook, uncovered, until shrimp are pink and opaque and tomatoes are softened, about 5 minutes.
- 4
Remove from heat and stir in 1/4 cup parmesan until melted and creamy. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
- 5
For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon juice before serving.
Tools you’ll need
- Large skillet with lid
- Wooden spoon
- Measuring cups and spoons
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