Barley Risotto With Shrimp Eggplant

Name: Barley Risotto With Shrimp Eggplant
Yield: 6.0
Ingredients: 7.0 tablespoon Olive Oil; 1.0 Shallot; 2.0 cup Pearl Barley; 8.0 cup Vegetable Stock; 3.0 Japanese Eggplant; 10.0 Lg Shrimp; 0.25 cup Grated Pecorino Cheese

Barley Risotto With Shrimp Eggplant — a community recipe on Potlikkr.

🍽 Serves 6.0

🍝

Ingredients

7.0 tbsp Olive Oil
1.0 Shallot
2.0 cup Pearl Barley
8.0 cup Vegetable Stock

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Method (preview)

1
In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add
2
shallot and cook, stirring, until translucent. Add barley; stir to coat

with the oil. Reduce heat to medium. Continue cooking barley, stirring

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