Shrimp and Zucchini Barley Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This easy and healthy meal combines shrimp and Zucchini Barley Risotto. Ingredients:
3 1/2 cups fat-free, less-sodium chicken broth |
1 tablespoon olive oil |
2 cups chopped zucchini |
2 cups chopped onion |
1 cup lightly pearled barley |
1/4 teaspoon salt |
1/2 pound medium shrimp, peeled and deveined |
1/2 cup grated fresh parmesan cheese |
1 teaspoon butter |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Bring broth to a simmer in a medium saucepan; keep warm.
2. 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.
3. 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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