Directions:
- Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- 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).
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 698.62 Kcal (2925 kJ) | ||
| Calories from fat | 262.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.22g | 45% | |
|---|---|---|---|
| Cholesterol | 88.47mg | 29% | |
| Sodium | 1636.28mg | 68% | |
| Potassium | 465.84mg | 10% | |
| Total Carbs | 85.02g | 28% | |
| Sugars | 5.51g | 22% | |
| Dietary Fiber | 4.51g | 18% | |
| Protein | 17.73g | 35% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 2.4mg | 14% | |
| Calcium | 107.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 222.66 Kcal (932 kJ) | ||
| Calories from fat | 83.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 45% | |
|---|---|---|---|
| Cholesterol | 28.2mg | 29% | |
| Sodium | 521.51mg | 68% | |
| Potassium | 148.47mg | 10% | |
| Total Carbs | 27.1g | 28% | |
| Sugars | 1.76g | 22% | |
| Dietary Fiber | 1.44g | 18% | |
| Protein | 5.65g | 35% | |
| Vitamin C | 2.7mg | 14% | |
| Iron | 0.8mg | 14% | |
| Calcium | 34.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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