Shrimp and Zucchini Barley Risotto
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 1⁄2 cups reduced-sodium fat-free chicken broth
- 1 tablespoon olive oil
- 2 cups zucchini, chopped
- 2 cups onions, chopped
- 1 cup pearl barley
- 1⁄4 teaspoon salt
- 1⁄2 lb medium shrimp, peeled and deveined
- 1⁄2 cup fresh parmesan cheese, grated
- 1 teaspoon butter
- 1⁄8 teaspoon fresh ground black pepper
directions
- Bring broth to a simmer in a medium saucepan; keep warm.
- Heat oil in a large non-stick skillet over medium-high heat. Add zucchini and onion; sauté 5 minutes or until tender, stirring frequently.
- Add barley; cook 1 minute, stirring constantly.
- Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring frequently.
- Stir in 1/2 cup broth and salt.
- Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes).
- Add shrimp; cook 4 minutes.
- Stir in cheese, butter, and pepper.
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RECIPE SUBMITTED BY
Greeny4444
Broomfield, Colorado
I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?