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Shrimp and Zucchini Barley Risotto

Jim Franco
Prep time 10 mins
Cook time 40 mins
Yield 4 servings (serving size: 1 cup)
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

Nutrition 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

How to Make It

  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.