Zucchini and Sweet Corn Risotto features barley instead of rice which adds a nutty flavor to this summer risotto. Topped with seasoned shrimp and cherry tomatoes for a hearty risotto suitable for a summer picnic.
Barley risotto is typically paired with mushrooms. This risotto recipe is similar except uses bright summer produce instead of mushrooms.
As zucchini season gets underway, I start planning new zucchini recipes. Some savory, some sweet. Zucchini is such a versatile vegetable!
Take a look at these popular zucchini recipes:
- Whole Wheat Zucchini Bread – healthy + crave-worthy
- Zucchini Bread Oatmeal – a simple way to serve breakfast with veggies
- Zucchini Noodles – a quick, gf + vegan recipe
- Zucchini Lasagna Rollups – the lightest, healthiest summer lasagna
How to Make Zucchini + Sweet Corn Risotto with Shrimp
Step 1: Sauté zucchini and onion. Add barley.
Step 2: Simmer barley risotto.
To make creamy risotto, you add warm broth to the sauté pan in small increments. Simmering the risotto and adding more broth as the mixture absorbs the broth. The process will take about 35 minutes.
Step 3: Grill corn on the cob.
Corn cobs can be grilled on an outdoor grill or a stovetop griddle. In a pinch you can sauté frozen corn kernels in a cast iron skillet. However, the best flavor is going to be freshly grilled corn cobs straight from your farmer’s market!
I like to top my corn with spicy Mexican chili powder to give this risotto a spicy kick. My favorite is ancho chile powder because it’s smoky, but you can use any chili powder.
Vegetarian option: Skip step 4.
Step 4: Add shrimp to barley risotto. Simmer until cooked.
The last step is to add the shrimp into the barley risotto to cook. This is done in the last few minutes of cook time.
Step 5: Add cheese. Serve with Corn and Tomatoes.
Stir in cheese and season with salt + pepper.
Finish this with grilled corn and cherry tomatoes for a perfect summer zucchini and sweet corn risotto.
It won’t be long before we will be celebrating garden fresh tomatoes, zucchini and sweet corn. Everything that says summer!
Fresh grilled corn, juicy cherry tomatoes, and sautéed shrimp top pearl barley risotto. A summer time risotto recipe!
- 4 cups low sodium vegetable broth
- 1 tablespoon olive oil
- 1 large zucchini chopped (about 2 cups)
- 1 1/2 cups chopped sweet onion
- 1 cup pearled barley
- 2 small/medium fresh corn on the cob grilled (you could saute frozen corn)
- dash Mexican chili powder optional
- 1/2 pound medium shrimp peeled and deveined (about 3 shrimp per serving)
- 1 pint sliced cherry tomatoes
- 1/2 cup grated fresh Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
The grilled corn should be prepared while the barley risotto 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 outdoors on a grill or with a stovetop griddle.
Sprinkle the grilled corn with your favorite Mexican chili powder.
Keep the corn cobs warm until ready to serve with the risotto. To add the corn to the risotto, simply by slicing off small sections of warm grilled corn off the cob over the bowl of warm risotto.
Bring broth to a simmer in a medium saucepan; set aside + 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.
Add 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth and 1/4 tsp salt.
Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 35 minutes).
When 4-5 minutes remain on the risotto cook time, season shrimp with salt and pepper.
Add shrimp to the pan with the risotto and simmer until shrimp is cooked.
Stir in parmesan cheese. Taste to check seasonings and add additional salt and pepper.
Top with grilled corn and sliced cherry tomatoes.