Pearl barley risotto

Strange as it may seem, but you can make a wonderful risotto from pearl barley and thereby surprise your loved ones.

Ingredients

• Water - 6 glasses
• Fresh large shrimps (peeled from shell) - 500 g
• Olive oil - 1 tbsp. l.
• Champignon mushrooms (cut into quarters) - 240 g
• Onions (finely chopped) - 1/2 cup
• Garlic (finely chopped) - 2 cloves
• Salt - 1/2 tsp
• Pearl barley (instant or boiled until half cooked) - 300 g
• Dry white wine - 1/2 cup
• Chicken broth - 3 cups
• Fresh baby spinach leaves - 4 cups
• Parmesan cheese (shredded) - 1/2 cup
• Fresh lemon juice - 2 tbsp l.
• Ground black pepper - 1/4 tsp.

Directions

1. In a large saucepan, boil the shrimp in water for 3 minutes, until pink. Drain and pour cold water over the shrimp to stop cooking. After a minute, remove the shrimp from the water with a slotted spoon and transfer to a plate, set aside.
2. In a cast iron saucepan, heat oil over medium heat, pour mushrooms, onion, garlic and 1/4 teaspoon of salt into the saucepan, fry, stirring occasionally, for about 5 minutes, until vegetables are soft. Transfer the contents of the pot to a plate, cover with foil to keep the vegetables warm.
3. Pour the pearl barley into the saucepan in which the vegetables were cooked and fry, stirring occasionally, for about 1 minute. Pour the wine and the remaining 1/4 teaspoon of salt, cook, stirring occasionally, for about 4 minutes. Then gradually add the broth (1/2 cup at a time) and mix well after each serving, allowing the liquid to evaporate completely. Add boiled shrimp, mushroom mixture, spinach, cheese, lemon juice and pepper, mix well and serve immediately.