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Shrimp, Spinach, and Mushroom Barley Risotto

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“Paula Deen”

Ingredients Nutrition


  1. In a large saucepan, bring water to a boil over med-high heat.
  2. Add in shrimp, and cook for about 3 minutes or until shrimp are pink and firm.
  3. Drain and plunge shrimp into ice water to stop the cooking process; remove from water; set aside.
  4. In a large Dutch oven, heat oil over med-high heat.
  5. Add mushrooms, onion, garlic, and 1/4 teaspoon salt; cook for 5 minutes or until vegetables are browned and tender.
  6. Remove mushroom mixture from skillet; set aside, and keep warm.
  7. Add barley to pan, and cook for 1 minute, stirring constantly.
  8. Add wine and remaining 1/4 teaspoon salt; cook for about 4 minutes or until liquid is absorbed.
  9. Add broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly.
  10. Stir in cooked shrimp, mushroom mixture, spinach, cheese, lemon juice, and pepper.
  11. Taste and adjust seasoning; serve immediately.

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