Shrimp, Spinach, And Mushroom Barley Risotto - cooking recipe

Ingredients

6 cups water
1 lb large raw shrimp, peeled and deveined
1 tablespoon olive oil
1 (8 ounce) package baby bella mushrooms, quartered
1/2 cup chopped onion
2 garlic cloves, chopped
1/2 teaspoon salt, divided
1 (11 ounce) box quick-cooking barley
1/2 cup white wine
3 cups chicken broth
4 cups fresh Baby Spinach
1/2 cup shredded parmesan cheese
2 tablespoons fresh lemon juice
1/4 teaspoon ground black pepper

Preparation

In a large saucepan, bring water to a boil over med-high heat.
Add in shrimp, and cook for about 3 minutes or until shrimp are pink and firm.
Drain and plunge shrimp into ice water to stop the cooking process; remove from water; set aside.
In a large Dutch oven, heat oil over med-high heat.
Add mushrooms, onion, garlic, and 1/4 teaspoon salt; cook for 5 minutes or until vegetables are browned and tender.
Remove mushroom mixture from skillet; set aside, and keep warm.
Add barley to pan, and cook for 1 minute, stirring constantly.
Add wine and remaining 1/4 teaspoon salt; cook for about 4 minutes or until liquid is absorbed.
Add broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly.
Stir in cooked shrimp, mushroom mixture, spinach, cheese, lemon juice, and pepper.
Taste and adjust seasoning; serve immediately.