Tuesday, January 26, 2010

Barley Risotto

by Meghann on January 26, 2010

Welcome back my new friend.

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Why Hello, Mr. Barley!

Last Friday I made a glorious soup with my new friend. Tonight I decided to take your suggestions and try my hand at barley risotto.

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I skimmed a few recipes on the internet and ended up creating on my own concoction based on what I had on hand. The results were delicious.

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Creamy Goat Cheese & Shrimp Barley Risotto

  • 1/2 cup quick cooking barley
  • 3/4 cup vegetable broth
  • 1 teaspoon butter
  • 1/2 cup broccoli
  • 1/2 chopped tomato
  • 1/2 cup mushrooms
  • 1/2 chopped onion
  • 1/2 cup shrimp
  • 1 tablespoon goat cheese
  • oregano
  • basil
  • thyme
  • S&P

Begin by melting the butter on medium heat in a skillet. Add the onions and once stop add the broth, barley and spices and bring to a boil for a minute then bring back to a simmer and stir continuously until all liquid is absorbed.

In a separate pan sautee the broccoli, tomato, and mushroom. Once the vegetables are done combine with the barely. Add the goat cheese and shrimp and cook for 5 minutes or until the shrimp are cooked and you have a creamy delicious risotto.

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The goat cheese gave my risotto the perfect cream consistency. It added so much flavor as well. Delicious!

On the side I had 1/2 of a flatbread to wipe my plate clean with. 🙂

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Someone left a big plate of amazing cookies in the office kitchen this afternoon. Instead of diving in right then and there I wrapped one up to save for later and had a brown rice cake with almond butter and dried fruit as my afternoon snack.

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Love this snack. 🙂

After dinner I pulled out the cookie from the office and enjoyed it for dessert.

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Totally worth saving.

Tomorrow is the first day of my training plan for a crazy race I have planned next month. All will be revealed in the morning!

Good Night!

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