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Shrimp and Pea Barley “Risotto”


1 tbsp (15 mL) olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 tsp (5 mL) grated lemon rind
¼ tsp (1 mL) pepper
1 cup (250 mL) pot or pearl barley
4 cups (1 L) low salt chicken broth
12 oz (350 g) peeled and deveined raw shrimp
1 cup (250 mL) frozen peas
2 tbsp (30 mL) chopped fresh parsley

In a large saucepan, heat oil; sauté and stir onion, garlic, lemon rind and pepper until onion is softened, about 3 minutes. Stir in barley and broth; bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring vigorously halfway through for 15 seconds. Stir in shrimp and peas; cover and simmer until shrimp are pink and peas are tender, about 5 minutes. Sprinkle with parsley.

Makes 4 servings.

Nutritional Information (per serving):

Calories: 358
Protein: 29 g
Carbohydrate: 48 g
Fibre: 10 g
Sugars: 4 g
Fat: 6 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 119 mg
Sodium: 312 mg
Potassium: 236 mg


    • GoBarley

      Hi Tina, I am so sorry about the delay. I reached out to the author of our cookbook, who contributed on this recipe, to find the serving size. She said it would be about 1 1/2 cups. I hope that helps.



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