🫙 From the Spice Rack
Barley Risotto with Shrimp Eggplant
7 tb Olive oil 1 Shallot; minced 2 c Pearl barley 8 c Vegetable stock 3 Japanese eggplant 10 Lg shrimp; peeled cut 4 piec 1/4 c Grated pecorino cheese In a large saucepan, heat 2 t...
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Ingredients7 items
Ingredients
- 7tbsp olive oil
- 1shallot; minced
- 2cup pearl barley
- 8cup vegetable stock
- 3japanese eggplant
- 10large shrimp; peeled cut 4 piec
- 1/4cup grated pecorino cheese
Directions
- 1
7 tb Olive oil 1 Shallot
- 2
minced 2 c Pearl barley 8 c Vegetable stock 3 Japanese eggplant 10 Lg shrimp
- 3
peeled cut 4 piec 1/4 c Grated pecorino cheese In a large saucepan, heat 2 tablespoons oil over medium-high heat
- 4
Add shallot and cook, stirring, until translucent
- 5
Add barley
- 6
stir to coat with the oil
- 7
Reduce heat to medium
- 8
Continue cooking barley, stirring occasionally, for 2-3 minutes