Directions:
- Peel and devein shrimp. Halve shrimp lengthwise and in a bowl season with salt. Finely chop onion. Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers. Halve bulb lengthwise and discard core. Finely chop bulb. Finely chop enough reserved fronds to measure about 2 tablespoons.
- In a 1 1/2-quart saucepan bring broth and water to a simmer and keep at a bare simmer.
- In a 2-quart heavy saucepan cook onion and fennel bulb in butter over moderately low heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Increase heat to moderate and add wine. Cook mixture, stirring, 1 minute. Stir in 1/2 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 18 to 20 minutes total. (There will be broth left over.)
- Stir shrimp into risotto and cook, stirring constantly, until shrimp are just cooked through, about 3 minutes. If desired, thin risotto to desired consistency with some leftover broth.
- Stir in fennel fronds if using and salt and pepper to taste and serve risotto immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 671.3 Kcal (2811 kJ) | ||
| Calories from fat | 204.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.7g | 35% | |
|---|---|---|---|
| Cholesterol | 64.59mg | 22% | |
| Sodium | 1499.93mg | 62% | |
| Potassium | 721.78mg | 15% | |
| Total Carbs | 90.73g | 30% | |
| Sugars | 1.69g | 7% | |
| Dietary Fiber | 5.85g | 23% | |
| Protein | 13.94g | 28% | |
| Vitamin C | 24.7mg | 41% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 137mg | 14% | |
| Amount Per 100 g | |||
| Calories | 81.29 Kcal (340 kJ) | ||
| Calories from fat | 24.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 35% | |
|---|---|---|---|
| Cholesterol | 7.82mg | 22% | |
| Sodium | 181.64mg | 62% | |
| Potassium | 87.41mg | 15% | |
| Total Carbs | 10.99g | 30% | |
| Sugars | 0.21g | 7% | |
| Dietary Fiber | 0.71g | 23% | |
| Protein | 1.69g | 28% | |
| Vitamin C | 3mg | 41% | |
| Iron | 0.2mg | 11% | |
| Calcium | 16.6mg | 14% | |
* 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.
Try this similar recipes
-
Pappadeaux Snapper Ponchartrain
Fresh shrimp, peeled and deveined (reserve shells) and 19 more.. -
Shrimp and Pea Risotto
Shrimp in shell (31 to 35 per lb), peeled, deveined , and... and 10 more.. -
Lima Bean Risotto
Butter, Onion, chopped and 7 more.. -
Lobster and Shrimp Bisque
Water, Dry white wine, Two 1 1/4-lb live lobsters and 17 more.. -
Smoked Gouda Risotto
Water, Chicken broth or 2 (16 oz) cans vegetable broth and 7 more.. -
Risotto With Peas and Prosciutto
Chicken broth, Onion, finely chopped, Unsalted butter and 7 more.. -
Vegetable Risotto
Chopped onion, Minced garlic, Butter, cubed and 9 more.. -
Veggie Risotto
Chopped onion, Minced garlic, Butter, cubed and 9 more.. -
Leek-and-Mascarpone Cheese Risotto
Water, Chopped leek (about 6 large), divided and 17 more.. -
Spinach Fennel Soup
Fennel bulb (sometimes called anise), chopped (about 5 cu... and 6 more.. -
Zucchini And Lemon Risotto
Butter, Onion, diced, Garlic clove, minced and 9 more.. -
Shrimp Bisque
Butter, divided, Shrimp, peeled,deveined and chopped and 11 more.. -
Heirloom Tomato Risotto
Butter, Arborio rice, White wine, Chicken stock and 8 more.. -
Beet and Beet Green Risotto with Horseradish
Onion, Red beets with greens (about 3 medium), Water and 4 more..
Also Try
-
-
-
-
-
Risotto with Peas and Prosciutto
Low-sodium chicken broth, Chopped onion, Unsalted butter and 7 more.. -
-
-
-
-
Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms
Coarsely chopped peeled fresh ginger and 21 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
