Oxmoor House
Prep Time
19 Mins
Cook Time
55 Mins
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.

How to Make It

Step 1

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

Step 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).

Step 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

Ratings & Reviews

kencollings's Review

July 21, 2013
this was a very delicious recipe and super easy to make. My family loved it! I didnt use any fennel or the fronds. Next time I make this, I will add more lemon rind.

A waste of shrimp

June 28, 2015
I found this to be very bland.  I used orzo and vegetable broth with chicken seasoning, and added some sliced mushrooms; but the dish should have had more flavor.  It just needed "something", maybe some goat cheese as I've seen this in other shrimp risotto recipes.  It's too bad I used a pound of US-farmed large shrimp on this, but I was looking for a way to stretch it.  Next time I'll just make coconut shrimp.