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.
It won’t be long before we will be celebrating garden fresh tomatoes, zucchini and sweet corn. Everything that says summer! This barley bowl is great for enjoying on the back porch with a cold beer.
This week, my garden task is to plant a blueberry bush. Blueberries require a specific soil Ph and had to send in a soil sample test. Now that the results are back, I have to make soil amendments (which really should have been done last fall) before I plant. All because I decided to buy a blueberry bush. I didn’t realize it would come with all this work. These blueberries better be delicious. I have plans for them in my well-loved blueberry coffee cake.
For now, we have tomatoes and zucchini. Not quite as exciting as blueberries, but they do make a mighty fine bowl of healthy food!
- 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
- ⅛ teaspoon freshly ground black pepper
- Dash of Mexican chili powder (optional)
- 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; sauté 5 minutes or until tender, stirring frequently. Add barley; cook 1 minute, stirring constantly.
- Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Stir in ½ cup broth and ¼ tsp salt. Add remaining broth, ½ cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 35 minutes).
- While the barley is cooking, grill the corn on the cob with a little salt and olive oil until tender and starting to brown (approx. 10-12 min). This can be done with a stovetop griddle.
- Sprinkle with Mexican chili powder and cut the kernels off the cob. Set aside to top the risotto.
- Add shrimp; cook 4 minutes. Stir in cheese. Taste to check your seasonings and add additional salt and pepper.
- Top with corn and sliced tomatoes.