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!

Woman's World - - Your Good Health -

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.

Pho­tos: Getty (3); Dream­stime.

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