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Ingredients

non-fat chicken broth: 3 1/2 cups
olive oil: 1 Tbl
zucchini squash (grated): 2 cups (chopped)
onions (chopped): 2 cups (chopped)
pearled barley: 1 cup
salt: 1/4 tsp
raw shrimp: 0.5 lb (peeled and deveined)
parmesan cheese (grated): 1/2 cup (grated)
salted butter: 1 tsp
black pepper: 1/8 tsp (fresh ground)

Shrimp and Zucchini Barley Risotto

Credit: Food.com

User rating:

  • Prep Time
    5 min
  • Cook Time
    30 min
  • Servings
    4 serving(s)

Tags

No Pork, No Red Meat, Dinner

  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.
  3. Add barley; cook 1 minute, stirring constantly.
  4. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring frequently.
  5. Stir in 1/2 cup broth and salt.
  6. 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).
  7. Add shrimp; cook 4 minutes.
  8. Stir in cheese, butter, and pepper.

What else can I make with these ingredients?

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