Shrimp and Mushroom Risotto

Ingredients:

• 3  cups  sliced button mushrooms
• 1  cup  nonfat beef broth
• 1/2  cup  pearl barley
• 3  ounces  shrimp, peeled, deveined, and cut in half
• 1  cup  nonfat sour cream
• 4  cups  water
• 1  tablespoon  dried sage
• 1  tablespoon  garlic powder
•     Salt and cracked black pepper to taste

Directions:

In a large saucepan, combine the water, mushrooms, beef broth, and barley. Simmer for 15 minutes or until most of the liquid has been absorbed.

Stir in the shrimp, sour cream, sage, garlic powder, salt, and pepper. Simmer for 2 minutes.

To serve: Ladle the risotto into bowls and serve hot.

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