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Prep Time: 8 Minutes Cook Time: 29 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Ingredients:
2 tablespoons light butter |
1 small fennel bulb, thinly sliced |
1 (8-ounce) package arborio rice with saffron (such as alessi) |
1 (14 1/2-ounce) can fat-free, reduced-sodium chicken broth |
1/2 cup water |
1/4 cup dry white wine |
1 pound frozen peeled and deveined crawfish tails, thawed, rinsed and drained |
1 cup frozen green peas, thawed |
1/3 cup freshly grated parmesan cheese |
Directions:
1. Melt butter in a medium saucepan over medium-high heat. Add fennel; cook, stirring constantly, 2 minutes. Add rice; cook, uncovered, 2 minutes, stirring occasionally. Add chicken broth, water, and wine; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add crawfish; simmer, covered, 15 additional minutes or until liquid is absorbed and rice is tender, stirring occasionally. Stir in peas and cheese; let stand 5 minutes.
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