Lighter than a rice-based risotto, this dish can also be converted to vegetarian by eliminating the shrimp.
Source: SparkPeople user LMarieLeonard
Bring broth to a simmer in a medium saucepan; keep warm.
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 the pearl barley and stir in 1/2 cup broth and salt.
Add 3 more cups of the 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. If using large shrimp, e.g. 21-25, cut the shrimps into bite sized pieces before cooking. (Skip this step if preparing a vegetarian dish.)
Add the remaining 1/2 cup of broth. Stir in cheese (optional, but may need to add more seasoning), butter and pepper.
Makes 4 servings (1.5 cups each).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (486g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 336 | ||
Calories from Fat: 61 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 96.6mg | 30 % | |
Sodium 715.4mg | 25 % | |
Potassium 397.9mg | 10 % | |
Total Carbohydrate 51.9g | 15 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 42g | ||
Protein 19.4g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 336
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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