Shrimp, Spinach, And Mushroom Barley Risotto

• 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

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

water, shrimp, olive oil, baby bella mushrooms, onion, garlic, salt, barley, white wine, chicken broth, spinach, parmesan cheese, lemon juice, ground black pepper

Taken from www.food.com/recipe/shrimp-spinach-and-mushroom-barley-risotto-482462 (may not work)