Creamy Garlic & Lemon Orzotto with Shrimp

Heat the vegetable broth in a saucepan and keep it warm over low heat.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the shallot and cook until softened, about 3-4 minutes. Add the garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.

Add the rinsed pearled barley to the pot and toast for 2-3 minutes, stirring frequently.

If using, pour in the white wine and cook, stirring, until it is absorbed, about 1 minute.

Begin adding the warm vegetable broth, 1 cup at a time, stirring frequently and allowing the barley to absorb most of the liquid before adding the next cup. This process should take about 20-25 minutes, until the barley is tender but still slightly chewy. Stir occasionally to prevent sticking.

While the orzotto is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Remove from the skillet and set aside.

Once the orzotto is cooked, stir in the lemon zest, lemon juice, Parmesan cheese, and butter. Season with salt and pepper to taste.

Gently fold in the cooked shrimp into the orzotto.

Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.