Calm stomach problems with Shrimp and Pea Barley Risotto
This delicious one-pot meal can help improve digestion, thanks to the healthy fats in shrimp and the bloat-busting phytonutrients in barley and onions!
1 olive Tbs. oil 1 onion, finely diced 2 cloves garlic, minced 1 tsp. grated lemon rind 1/4 tsp. pepper 1 cup pot or pearl barley 4 cups chicken broth 12 oz. peeled and deveined raw shrimp 1-1/2 cups frozen peas 2 Tbs. chopped fresh parsley Lemon wedges Heat oil in a large saucepan; sauté onion, garlic, lemon rind and pepper until onion is softened (about 3 minutes). Stir in barley and broth; bring to a boil. Reduce heat; cover and simmer 45 minutes, stirring thoroughly halfway through for 15 seconds. Stir in shrimp and peas; cover and simmer until the shrimp are pink and the peas are tender (about 5 minutes). Sprinkle with parsley and garnish with lemon wedges. Makes 3 to 4 servings.