Shrimp and Zucchini Barley Risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Shrimp and Zucchini Barley Risotto calories by ingredient
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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

Directions

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.

TAGS:  Fish | Dinner | Fish Dinner |

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