Shrimp and Fennel Risotto

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.