Soak chewy barley in water for about 1–2 hours, and set aside the soaking water.
Cut half an onion into slightly long and thick pieces for texture, and slice garlic into thin pieces.
Heat generous olive oil in a pan, then sauté the onion and garlic until fragrant.
Add the soaked chewy barley and stir-fry until evenly coated with olive oil.
Push the barley to one side of the pan, then sear the shrimp until about 50% cooked. Remove and set aside. (For more flavor, you can finely chop some shrimp and sauté them with the barley.)
Gradually add the barley soaking water mixed with chicken stock, stirring continuously for 12–15 minutes until the barley becomes tender.
Add peas and rosemary sprig during cooking, and season with a pinch of salt and a little lemon juice.
Once the barley is cooked to perfection, remove the rosemary sprig, reduce heat or turn off the flame, then add generous butter and cheese, vigorously stirring to create a creamy emulsion (mantecato).
Return the reserved shrimp to the pan and cook through using residual heat. Serve in a bowl, drizzle lightly with olive oil, and finish.
Soak chewy barley for 1–2 hours; prepare onion and garlic.
Sauté onion, garlic, and soaked barley in olive oil; sear shrimp halfway and set aside.
Gradually add chicken stock-infused barley water while cooking with peas and rosemary for 12–15 minutes.
Remove rosemary, turn off heat, then add butter and cheese, stirring vigorously to blend.
Mix in the reserved shrimp to cook through with residual heat, serve in a bowl, and finish with a light drizzle of olive oil.
Cooking tips 💡
Chewy barley naturally has small grains that remain firm even when fully cooked, achieving excellent al dente texture in just 12–15 minutes.
The final step—vigorous stirring with butter and cheese—is essential to achieve a smooth, creamy risotto without separating oil and broth.
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