Barley, Shrimp and Zucchini Risotto

By dmscott52

Ingredients

• 3-1/2 cups fat-free, less sodium chicken broth
• 1 T. olive oil
• 2 cups chopped zucchini
• 2 cups chopped onion
• 1 cup lightly pearled barley (can use quick barley)
• 1/4 tsp. salt
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 cup grated Parmesan cheese
• 1 tsp. butter
• 1/8 tsp. freshly ground pepper

Details

Servings 4

Preparation

Step 1

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; saute 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.