Shrimp and Fennel Risotto

Shrimp And Fennel Risotto Recipe
Oxmoor House
Risotto is traditionally made with Arborio rice because of its high starch content and firm texture.

Yield:

5 servings (serving size: 1 1/4 cups risotto and about 3/4 teaspoon cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 19 Minutes
Cook: 55 Minutes

Nutritional Information

Calories 313
Fat 4.8 g
Satfat 2.2 g
Protein 28.8 g
Carbohydrate 37.0 g
Cholesterol 211 mg
Iron 5.4 mg
Sodium 813 mg
Caloriesfromfat 14 %
Fiber 2.2 g
Calcium 115 mg

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

Preparation

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

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).

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.

Note:

Oxmoor House Healthy Eating Collection

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note