Shrimp and Zucchini Barley Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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
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.
Serving Size: Makes 4 servings (1 cup each)
Number of Servings: 4
Recipe submitted by SparkPeople user LMARIELEONARD.
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.
Serving Size: Makes 4 servings (1 cup each)
Number of Servings: 4
Recipe submitted by SparkPeople user LMARIELEONARD.
Nutritional Info Amount Per Serving
- Calories: 285.5
- Total Fat: 7.7 g
- Cholesterol: 232.6 mg
- Sodium: 1,415.1 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 4.2 g
- Protein: 30.8 g
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