Shrimp And Zucchini Barley Risotto Recipe

Name: Shrimp And Zucchini Barley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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; 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.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 cups fat-free, less-sodium chicken broth, 1 tablespoon olive oil, 2 cups chopped zucchini, 2 cups chopped onion, and more.

Yes, Shrimp And Zucchini Barley Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Zucchini Barley Risotto

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