Shrimp And Zucchini Barley Risotto

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 1/2 cups reduced-sodium fat-free chicken broth
• 1 tablespoon olive oil
• 2 cups zucchini, chopped
• 2 cups onions, chopped
• 1 cup pearl barley
• 1/4 teaspoon salt
• 1/2 lb medium shrimp, peeled and deveined
• 1/2 cup fresh parmesan cheese, grated
• 1 teaspoon butter
• 1/8 teaspoon fresh ground black pepper

Recipe

• 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.