Shrimp Risotto with Fennel, Peas and Orange

Fennel has a delicate anise flavor that’s a natural with seafood. Here, it’s paired with shrimp, which are partially cooked and then returned to the saucepan just before the dish is finished to make sure they don’t overcook.

1/2 to 4 cups lower-sodium chicken broth 2 tablespoons extra-virgin olive oil, divided 1/3 cup minced shallots 1 lb. shelled, deveined uncooked medium shrimp, tails removed 1 cup Arborio rice*

cup diced fennel**

1/2 cup fresh or thawed frozen peas 1/4 cup chopped fennel fronds 1 teaspoon grated orange peel 1. Bring broth to a boil in medium saucepan. Reduce heat to low; cover, keeping broth at a simmer.

Heat 1 tablespoon of the oil in large saucepan over medium heat until hot. Cook shallots 1 minute or until fragrant. Add shrimp; cook 2 to 3 minutes or until shrimp barely turn pink. Remove shrimp. Add remaining 1 tablespoon oil, rice and fennel; cook 1 minute, stirring constantly.

Add 1/2 cup of the broth; cook until all of the liquid has been absorbed, stirring constantly. (Adjust heat as necessary to keep rice mixture simmering.) Continue adding broth 1/2 cup at a time, waiting until most of it has been absorbed before adding more, stirring frequently. Cook until rice is tender with a slight firmness to the center.

Add shrimp, peas, fennel fronds and orange peel; cook 2 to 3 minutes or until shrimp turn pink and peas are barely tender.

TIPS *Arborio rice is an Italian short-grained rice. The fat grains are very starchy and, therefore, perfect for making risotto because the excess starch helps create the creaminess necessary for this rice dish. It can be found in most grocery stores, as well as Italian markets or gourmet stores.

**Fennel is a vegetable with a mild anise-like flavor. It has a round base and long fronds, similar to dill, that are used for garnish.

(1 1/4-cup) servings PER SERVING : 375 calories, 8 g total fat (1.5 g saturated fat), 25.5 g protein, 47.5 g carbohydrate, 160 mg cholesterol, 685 mg sodium, 2.5 g fiber