Recipe for: Barley Risotto with Grilled Shrimp and Dill-Lemon Sauce - photo 1
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Recipe for: Barley Risotto with Grilled Shrimp and Dill-Lemon Sauce

Spicy Fusion cuisine Main dishes 75 min Medium 0 views ~72.88 PLN - (0)
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Description

Barley risotto is a summer variation of risotto, where instead of rice we use barley — a Polish, aromatic grain with a nutty flavor and firm texture. The dish combines grilled, slightly lemony shrimp with a creamy dill-lemon sauce, fresh grilled vegetables (zucchini, bell pepper, tomato), and a buttery finish. The Krakow style is reflected in the respect for simple ingredients and distinct, seasonal flavors. Barley risotto is perfect as an impressive lunch for a summer gathering or a light dinner after grilling; serve with a slice of lemon and extra dill for freshness and visual contrast.

Ingredients Used

Ingredients (17)

Servings:
4
  • Barley groats 300 g
  • Shrimp 400 g
  • Onion 1 pcs (~150 g)
  • Garlic 3 clove (~15 g)
  • Butter 40 g
  • Olive oil 30 ml
  • Vegetable broth 1000 ml
  • Tomato 2.5 pcs (~300 g)
  • Zucchini 0.8 pcs (~200 g)
  • Red bell pepper 1.1 pcs (~200 g)
  • Lemon 1.3 pcs (~100 g)
  • Sour cream 100 g
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Parmesan 40 g
  • Papryczka chili 0.7 pcs (~10 g)
💰 Estimated dish cost: ~72.88 PLN (18.22 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of the risotto

1

Rinse the pearl barley in a sieve under cold water until the water runs clear. Set aside for a moment to drain. In a large pot with a capacity of at least 2.5 l, heat 20 g of butter with 1 tablespoon of olive oil (15 g). Add finely chopped onion and sauté over medium heat for 4-5 minutes, until the onion becomes translucent and soft.

Ingredients: Barley groats, Butter, Olive oil, Onion
Use a wide pot (diameter 20-24 cm) with a thick bottom so that the pearl barley has even contact with the heat. A wooden spoon or silicone spatula is best for stirring.
2

Add the pearl barley to the pot and stir for 2-3 minutes, so that each grain is coated in fat and lightly toasted. This will bring out the nutty aroma. Then pour in about 200 ml of hot broth and reduce the heat to medium-low.

Ingredients: Barley groats, Vegetable broth
Sautéing the pearl barley is the equivalent of 'toasting' in risotto — it should become slightly translucent and fragrant, but not burnt.
3

Cook the spelt, gradually adding about 150–200 ml of hot broth when the previous portion is almost absorbed. Stir every 2–3 minutes to prevent sticking. The entire process will take 25–30 minutes — the grain should be soft on the outside, slightly firm in the center (al dente), and creamy.

Ingredients: Barley groats, Vegetable broth
Keep the broth hot in a pot nearby — cold broth will slow down the cooking. Stir gently to release the starch from the grains, which will give a creamy consistency.

Grilled vegetables

4

Slice the zucchini into 0.5 cm thick slices, cut the bell pepper into large pieces, and halve or quarter the tomatoes. Drizzle the vegetables with 1 tablespoon of olive oil (15 g), and season with salt and pepper. Preheat a grill pan to high heat or prepare a grill with well-lit coals.

Ingredients: Zucchini, Red bell pepper, Tomato, Olive oil, Salt, Black pepper
If you are using a grill pan, heat it well (it should be lightly smoking). Use tongs or a spatula to turn the vegetables.
5

Grill the vegetables for 3-5 minutes on each side until dark stripes appear and the vegetables are tender but not mushy. Once removed from the grill, set aside to cool and cut larger pieces into smaller pieces for the salad.

Ingredients: Zucchini, Red bell pepper, Tomato
Do not move the vegetables too often — let a nice grid of browned stripes form.

Marinade and Grilling of Shrimp

6

In a bowl, pour in 1 tablespoon of olive oil (15 g), add the grated zest of half a lemon, 1 finely chopped garlic clove (about 5 g), 1 g of salt, and 1 g of pepper. Mix and add the shrimp, coating them thoroughly. Set aside for 10–15 minutes; no longer, to prevent the lemon juice from 'cooking' the shrimp.

Ingredients: Olive oil, Lemon, Garlic, Salt, Black pepper
Use a flat bowl or tray for marinating. If you don't have a zester, use a finely sharpened knife to achieve thin zest.
7

Heat a grill pan or a regular pan (you can also use a grill). Grill the shrimp for 2–3 minutes on each side over medium-high heat, until they turn pink and become firm. Do not overcook — the shrimp should be juicy and not rubbery.

Use tongs to turn the shrimp. If you are using a grill, thread the shrimp onto wooden skewers that have been soaked in water beforehand to prevent burning.

Dill and lemon sauce

8

Chop the dill finely (about 20 g from the bunch). In a bowl, mix the sour cream (100 g) with half of the lemon juice (about 25 ml), grated zest from half a lemon, chopped dill, salt, and pepper to taste. The sauce should be creamy, fresh, and slightly tangy.

Ingredients: Sour cream, Dill, Lemon, Salt, Black pepper
Use a sharp knife to quickly chop the dill to avoid crushing the leaves. Store the sauce in the fridge for 5–10 minutes to let the flavors meld.

Final seasoning of the risotto

9

When the pearl barley is soft, remove the pot from the heat and stir in 20 g of butter and some of the chopped grilled vegetables (about 150 g). Taste and season with salt and pepper. The consistency of the dish should be creamy — if it is too thick, add 2–3 tablespoons of hot broth.

Ingredients: Barley groats, Butter, Tomato, Zucchini, Red bell pepper, Salt, Black pepper
Add the butter at the end and stir vigorously to give the porridge a silky consistency. Do not cook for long after adding the butter — 1 minute is enough.

Assembly and serving

10

On warmed plates, place a portion of risotto (about 200–220 g). Arrange 4–5 grilled shrimp on top. Drizzle with two tablespoons of dill-lemon sauce and sprinkle with fresh dill. Optionally, grate Parmesan (about 10 g per serving) and add a slice of lemon.

Ingredients: Barley groats, Sour cream, Dill, Parmesan, Papryczka chili, Lemon
Use a large spoon to shape portions of risotto on the plate. Additionally, you can add a chili pepper for spiciness — sprinkle very lightly.

Final tips

11

Serve the barley risotto immediately, as the barley thickens over time. If you need to reheat it, add a little broth and warm it over low heat, stirring to restore its creamy consistency.

Ingredients: Vegetable broth
Do not leave the shrimp in the marinade too long before grilling, as they will become rubbery. When reheating, do not cook them hard, just gently warm them up.

Fun Fact

💡

Pearl barley was a staple of peasant cuisine in many regions of Poland; using it instead of rice combines a traditional ingredient with modern fusion cooking techniques.

Best for

Letnie grillowanie family dinner Przyjęcie w ogrodzie

Tips

🍽️ Serving

Serve with an extra portion of dill sauce on the side and a few slices of lemon. For a spicier version, sprinkle with finely chopped chili pepper. Pair with a light white wine or tangy kefir for contrast.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. It is better to store the shrimp separately. For reheating, warm the risotto over low heat with some broth, and it is best to briefly sauté the shrimp separately to prevent them from becoming rubbery.

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