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Crawfish Risotto

Prep time 8 mins
Cook time 29 mins
Stand time 5 mins
Yield 4 servings (serving size: 1 1/2 cups)


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.

Oxmoor House Healthy Eating Collection