Shrimp and Zucchini Barley Risotto

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon butter 
• 3.5 cups less-sodium chicken broth fat-free
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 0.5 cup parmesan cheese fresh grated
• 1 cup lightly pearled barley 
• 0.3 teaspoon salt 
• 0.5 pound shrimp deveined peeled
• 2 cups zucchini chopped

Equipment

• frying pan
• sauce pan

Directions

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.
3. Add zucchini and onion; saut 5 minutes or until tender, stirring frequently.
4. Add barley; cook 1 minute, stirring constantly.
5. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring frequently. 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. Stir in cheese, butter, and pepper.