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Barley Risotto with Shrimp

Rachael Ray Every Day
  • 0 minutes
  • Serves 4

INGREDIENTS

3/4 lb

Shrimp, medium

1

Lemon

1

Onion, small

1 tbsp

Rosemary, fresh

1 cup

Chicken broth

1 pinch

Red pepper

1

Salt and pepper

4 tbsp

Butter

1/4 cup

White wine

1 cup

Whole-grain (not pearled) barley