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Shrimp and Fennel Risotto

  • 5servings
  • 313calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsFluorine, Chromium, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (32-ounce) container fat-free, less-sodium chicken broth

  2. 1 tablespoon butter

  3. 1 1/2 cups finely chopped fennel bulb (about 1 medium)

  4. 1/4 cup minced shallots (about 2 large)

  5. 2 garlic cloves, minced

  6. 1 cup uncooked Arborio rice

  7. 2/3 cup dry white wine

  8. 1 1/2 pounds peeled and deveined medium shrimp

  9. 1 1/2 tablespoons minced fennel fronds

  10. 1 teaspoon grated lemon rind

  11. 1/2 teaspoon freshly ground black pepper

  12. 1/3 cup (1 1/3 ounces) shredded fresh Parmesan cheese, divided

Instructions Jump to Ingredients ↑

  1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  2. Melt butter in a large saucepan over medium-high heat. Add fennel bulb, shallots, and garlic, and sauté 4 minutes or until tender. Add rice, and cook 2 minutes, stirring constantly. Add wine, and cook until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 30 minutes total).

  3. Stir in shrimp, fennel fronds, lemon rind, and pepper; cook 8 minutes or until shrimp are done, stirring occasionally. Stir in 1/4 cup Parmesan cheese. Spoon risotto into bowls; sprinkle with remaining Parmesan cheese.

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