Lemon Barley “Risotto” with Shrimp, Bacon & Spinach

Lemon Barley “Risotto” with Shrimp, Bacon & Spinach
Photo by Scott Phillips


  • 1-1/3 cups quick-cooking barley
  • 1 Tbs. fresh lemon juice
  • 6 slices bacon
  • 1/3 cup freshly grated Pecorino Romano
  • Kosher salt and freshly ground black pepper
  • 2-½ cups homemade or low-salt chicken broth
  • 3 tsp. finely grated lemon zest
  • + 3 more ingredients
    • ¼ lb. (4 cups loosely packed) baby spinach, washed and spun dry
    • 1 lb. large shrimp(21-25 count), peeled and deveined
    • ½ cup chopped shallots or onions

Cook the bacon in a 12-inch skillet over medium-high heat until browned and crisp. Remove from the skillet, drain on paper towels, and crumble into small pieces. Increase the heat to medium high. Sprinkle the shrimp with 1/4 tsp. salt and a few grinds pepper. Working in two batches to avoid crow...

View full recipe at Fine Cooking


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