Shrimp and Barley Risotto

California Olive Committee
  • Yield: 4 servings


1tablespoon olive oil
1pound medium shrimp, peeled and deveined
1 (8-ounce) green bell pepper, diced (1/4-inch)
1/2teaspoon ground black pepper
1cup pearl barley
1tablespoon garlic, minced
1/8teaspoon saffron threads
1/4cup white wine
4cups low-sodium chicken broth, heated
4cups hot water
1cup California Black Ripe Olives, whole, pitted
1/4cup chives, chopped


  1. Heat olive oil in a large high-sided sauté pan over medium heat. Add shrimp and green peppers, season with pepper and cook for 2 to 3 minutes, stirring occasionally, until shrimp are pink. Transfer to a clean plate and set aside. Stir barley, garlic and saffron into pan and place over medium heat. Add white wine and continue to stir until fully absorbed. Combine broth and water and pour into rondo, a 1/2 cup at a time, continuing to stir until all of the liquid is absorbed and barley is tender (approximately 30 minutes). Add shrimp mixture, olives and chives and continue to stir until evenly distributed. Serve immediately.

Recipe courtesy of the California Olive Committee