Shrimp and Zucchini Barley Risotto (KitchenPC)
Close | non-fat chicken broth: 3 1/2 cups | | olive oil: 1 Tbl | | zucchini squash (grated): 2 cups (chopped) | | onions (chopped): 2 cups (chopped) | |
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Cooking tools:
- Pepper mill
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- non-fat chicken broth: 3 1/2 cups
- olive oil: 1 Tbl
- zucchini squash (grated): 2 cups (chopped)
- onions (chopped): 2 cups (chopped)
- pearled barley: 1 cup
- salt: 1/4 tsp
- raw shrimp: 0.5 lb (peeled and deveined)
- parmesan cheese (grated): 1/2 cup (grated)
- salted butter: 1 tsp
- black pepper: 1/8 tsp (fresh ground)
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