Crawfish Risotto



4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 29 Minutes
Stand: 5 Minutes

Nutritional Information

Calories 403
Fat 6.8 g
Satfat 3.8 g
Protein 31.6 g
Carbohydrate 50.0 g
Fiber 2.1 g
Cholesterol 174 mg
Iron 5.1 mg
Sodium 1248 mg
Calcium 183 mg


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


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.


To prepare fennel, first rinse it thoroughly. Trim the stalks to within 1 inch of the bulb. Discard the hard outside stalks, and reserve the leaves for another use. Cut a slice off the bottom of the bulb. Cut out the tough core from the bottom of the bulb. Starting at one side, cut the bulb lengthwise into ¼-inch-thick slices.