Shrimp, Mushroom, And Butternut Barley Risotto

Ingredients: Makes 4 servings

3 1/2 tablespoons dry white wine
2 1/2 cups low sodium vegetable broth
1/2 ounce unsalted butter
2 1/2 teaspoons canola oil
3 1/2 ounces finely chopped onions
1 1/4 dry barley
1/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons freshly chopped parsley
1 ounce grated parmesan cheese
2 cups cooked shrimp
1 cup roasted mushrooms
1 cup roasted butternut squash
1/4 cup chopped sage

Directions:

  1. Over medium heat, combine dry white wine and vegetable broth. Cover and heat until simmering. Hold hot.

  2. Heat butter and oil in a rondeau. Add onions, and sweat until translucent. Add barley; stir to coat with butter and lightly toast.

  3. Gradually add broth to barley one cup at a time, allowing broth to be absorbed each time before adding more. Repeat process until all broth/wine mixture has been absorbed by barley, and barley is tender.

  4. Stir in salt, pepper, parsley, and parmesan until well combined. Stir in shrimp, mushrooms, and butternut squash and heat until ready to serve. Divide among four plates and sprinkle with sage.

Serving size:
1 3/4 cups

Nutritional Information: 
Per serving: 490 calories, 12 g fat, 3 g saturated fat, 450 mg sodium, 65 g carbs, 5 g sugar, 12 g fiber, 32 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group 

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