Shrimp and Fennel Risotto

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

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Recipe Time

Cook Time:
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Nutritional Information

Amount per serving
  • Calories: 313
  • Fat: 4.8g
  • Saturated fat: 2.2g
  • Protein: 28.8g
  • Carbohydrate: 37.0g
  • Cholesterol: 211mg
  • Iron: 5.4mg
  • Sodium: 813mg
  • Calories from fat: 14%
  • Fiber: 2.2g
  • Calcium: 115mg

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

  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.
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