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Shrimp and Fennel Risotto

Oxmoor House
Prep time 19 mins
Cook time 55 mins
Yield 5 servings (serving size: 1 1/4 cups risotto and about 3/4 teaspoon cheese)
Risotto is traditionally made with Arborio rice because of its high starch content and firm texture.

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

Nutrition 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

How to Make It

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

  2. 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).

  3. 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.

Oxmoor House Healthy Eating Collection