Soon we will be celebrating 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.

My big garden task for the week is to plant my blueberry bush. I didn’t know blueberries require a specific soil ph. I had to send in a soil sample test and I just got the results back. Now 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. The blueberries better be delicious. I’m thinking blueberry and sweet corn risotto may be my next combo.

Shrimp, Zucchini & Sweet Corn Risotto

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Author: Oat&Sesame

Serves: 4-6 servings

Ingredients

• 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
• â…› teaspoon freshly ground black pepper
• Dash of Mexican chili powder (optional)

Instructions

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. Add zucchini and onion; sauté 5 minutes or until tender, stirring frequently. Add barley; cook 1 minute, stirring constantly.
3. 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).
4. 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.
5. Sprinkle with Mexican chili powder and cut the kernels off the cob. Set aside to top the risotto.
6. Add shrimp; cook 4 minutes. Stir in cheese. Taste to check your seasonings and add additional salt and pepper.
7. Top with corn and sliced tomatoes.

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