Z-Shrimp and Zucchini Barley Risotto

By á-5886

Prep: 10 minutes; Cook: 40 minutes.
Yield: 4 servings (serving size: 1 cup)

Ingredients

• Ingredients
• 3 1/2 cupsfat-free, less-sodium chicken broth
• 1 tablespoonolive oil
• 2 cupschopped zucchini
• 2 cupschopped onion
• 1 cuplightly pearled barley
• 1/4 teaspoonsalt
• 1/2 poundmedium shrimp, peeled and deveined
• 1/2 cupgrated fresh Parmesan cheese
• 1 teaspoonbutter
• 1/8 teaspoonfreshly ground black pepper

Preparation

Step 1

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.