Shrimp and Zucchini Barley Risotto

shrimp-zucchini-risotto Recipe
Jim Franco
This easy and healthy meal combines shrimp and Zucchini Barley Risotto.

Yield:

4 servings (serving size: 1 cup)

Recipe Time

Prep: 10 Minutes
Cook: 40 Minutes

Nutritional Information

Calories 387
Fat 9 g
Satfat 3 g
Monofat 4 g
Polyfat 1 g
Protein 26 g
Carbohydrate 52 g
Fiber 10 g
Cholesterol 97 mg
Iron 3 mg
Sodium 653 mg
Calcium 200 mg

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

Preparation

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.

Note:

June 2005
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