Creamy Garlic & Lemon Orzotto with Shrimp

A comforting and flavorful barley risotto with garlic, lemon, and succulent shrimp. This dish is a delicious twist on traditional risotto.

Prep Time

15 minutes

Total Time

45 minutes

Calories

525 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.55/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Snack

Cuisine:

Italian

Main Ingredient:

Seafood•Rice

Mood:

Comfort Food

Ingredients

Servings

1cupPearled Barley(Rinsed well)

£0.35

1poundShrimp(Peeled and deveined)

£7.50

6cupsVegetable Broth(Low sodium preferred)

£1.20

3tablespoonsOlive Oil(Divided)

£0.25

4clovesGarlic(Minced)

£0.20

1Shallot(Finely chopped)

£0.30

0.5cupDry White Wine(Optional, can substitute with more broth)

£1.50

1Lemon(Zest and juice)

£0.50

0.5cupParmesan Cheese(Grated, plus more for serving)

£1.75

2tablespoonsButter(Unsalted)

£0.20

0.3cupFresh Parsley(Chopped, for garnish)

£0.40

0.3teaspoonRed Pepper Flakes(Optional, for a touch of heat)

£0.05

To tasteSalt

To tasteBlack Pepper(Freshly ground)

Total Cost

£14.20

£3.55 per serving

Instructions

1.
Heat the vegetable broth in a saucepan and keep it warm over low heat.
2.
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.
3.
Add the rinsed pearled barley to the pot and toast for 2-3 minutes, stirring frequently.
4.
If using, pour in the white wine and cook, stirring, until it is absorbed, about 1 minute.
5.
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.
6.
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.
7.
Once the orzotto is cooked, stir in the lemon zest, lemon juice, Parmesan cheese, and butter. Season with salt and pepper to taste.
8.
Gently fold in the cooked shrimp into the orzotto.
9.
Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.

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My Notes

Nutrition Information

Nutrition per serving (350g)

525 kcal / 2197 kJ

Carbs

46g

18% of RDA

Fat

22g

31% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

5 g

6% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a richer flavor, you can use chicken broth instead of vegetable broth.

Don't overcook the shrimp, as they will become rubbery. Cook them just until they are pink and opaque.

If the orzotto becomes too thick, add a little more broth to loosen it up.

Add other vegetables like asparagus or peas for extra nutrients and flavor.

Cooking Equipment

Large pot or Dutch oven

Skillet or frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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