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Jim Franco Photo by: Jim Franco

Shrimp and Zucchini Barley Risotto

This easy and healthy meal combines shrimp and Zucchini Barley Risotto.

Health JUNE 2005

  • Yield: 4 servings (serving size: 1 cup)
  • Cook time:40 Minutes
  • Prep time:10 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 387
  • Fat: 9g
  • Saturated fat: 3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 26g
  • Carbohydrate: 52g
  • Fiber: 10g
  • Cholesterol: 97mg
  • Iron: 3mg
  • Sodium: 653mg
  • Calcium: 200mg
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Shrimp and Zucchini Barley Risotto recipe

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