Shrimp and Fennel Risotto |
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Prep Time: 19 Minutes Cook Time: 55 Minutes |
Ready In: 74 Minutes Servings: 5 |
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Risotto is traditionally made with Arborio rice because of its high starch content and firm texture. Ingredients:
1 (32-ounce) container fat-free, less-sodium chicken broth |
1 tablespoon butter |
1 1/2 cups finely chopped fennel bulb (about 1 medium) |
1/4 cup minced shallots (about 2 large) |
2 garlic cloves, minced |
1 cup uncooked arborio rice |
2/3 cup dry white wine |
1 1/2 pounds peeled and deveined medium shrimp |
1 1/2 tablespoons minced fennel fronds |
1 teaspoon grated lemon rind |
1/2 teaspoon freshly ground black pepper |
1/3 cup (1 1/3 ounces) shredded fresh parmesan cheese, divided |
Directions:
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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