SHRIMP, ZUCCHINI & SWEET CORN RISOTTO

May 12, 2016

178

A celebration of garden fresh tomatoes, zucchini and sweet corn. Everything that says summer! This Shrimp, Zucchini and Sweet Corn Risotto features barley for a nutty and sweet texture. I love barley salads – they have substance since barley tends to be a little chewier than your typical Arborio rice risotto.

4 cups low sodium vegetable broth
1 tablespoon olive oil
1 large zucchini, chopped (about 2 cups)
1½ cups chopped sweet onion
2 small/medium fresh corn on the cob, grilled (you could saute frozen corn)
1 cup pearled barley
1 pint sliced cherry tomatoes
½ teaspoon salt
½ pound medium shrimp, peeled and deveined (about 3 shrimp per serving)
½ cup grated fresh Parmesan cheese
? teaspoon freshly ground black pepper
Dash of Mexican chili powder (optional)

See the full recipe at OatandSesame.com
See the full directions on my site

Nutritions

Calories
536

Sodium
9583mg
399% DV

Fat
13g
20% DV

Protein
37g
75% DV

Carbs
72g
24% DV

Fiber
13g
52% DV

Dinner