Shrimp & Brussels Sprouts Barley Risotto

shrimp brussels sprouts barley risotto
  • Cook Time
  • Prep Time
  • 4Servings


  • 6 slices center-cut bacon
  • 2 tablespoons olive oil
  • 3/4 pound Brussels sprouts, quartered
  • 1/2 onion, chopped (about 1/2 cup)
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon dried thyme
  • 1 1/3 cups quick-cooking barley
  • 2 1/2 cups low-sodium chicken stock
  • 1 pound extra-large shrimp, peeled and deveined
  • 1/2 cup grated Parmesan


In a large nonstick skillet, cook the bacon over medium, turning once, until crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Let cool; chop.

Discard the fat from the skillet. Add 1 tbsp. oil; heat over medium. Add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 7 to 8 minutes; transfer to a bowl.

In the same skillet, heat the remaining 1 tbsp. oil. Add the onion, garlic and thyme; cook, stirring often, until starting to soften, 1 to 2 minutes. Add the barley; cook, stirring constantly, until lightly toasted, about 1 minute. Add the stock; season. Bring to a boil, then reduce the heat to medium-low. Cover the risotto and simmer until the barley is tender, 10 to 12 minutes.

Season the shrimp. Add to the risotto and increase the heat to medium-high. Cook, uncovered, until almost all the liquid evaporates, 2 to 3 minutes. Stir in the bacon and Brussels sprouts. Cook until the shrimp are opaque, 1 to 2 minutes. Remove the risotto from the heat and stir in the Parmesan; season.