SHRIMP AND ZUCCHINI RISOTTO

Shrimp and Zucchini Risotto image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 10

Ingredients

3.5 cups chicken broth
1 tablespoons olive oil
2 cups zucchini
2 cups onion
1 cups light pearled barley
0.25 teaspoons salt
0.5 pounds shrimp
0.5 cups parmesan cheese
1 teaspoons butter
0.125 teaspoons black pepper

Steps:

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 the broth is absorbed before adding the next (about 25 minutes). Add shrimp; cook 4 minutes. Stir in cheese, butter, and pepper.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g