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
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
