40 minutes
Serves 2 (serving size: about 1 1/2 cups)
Photo: Jennifer Causey; Styling: Claire Spollen

How to Make It

Step 1

Combine stock and 1 1/2 cups water in a large glass measure or microwave-safe bowl. Microwave at HIGH 2 minutes or until warm.

Step 2

Heat oil in a large saucepan over medium-high. Add onion, chopped fennel bulb, thyme, and garlic; sauté 4 minutes. Add rice; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid evaporates, stirring constantly. Add 1 cup stock mixture; cook 4 minutes or until liquid has almost evaporated. Add 2 cups stock mixture, about 1/2 cup at a time, stirring often until each portion is absorbed before adding the next, about 12 minutes total.

Step 3

Stir in 1/4 cup stock mixture, beans, and salt; cook 3 minutes or until liquid is absorbed. Stir in shrimp; cook 4 minutes or until done. Stir in remaining 1/4 cup stock mixture, rind, and remaining ingredients. Serve immediately.

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