Shrimp and Fennel Risotto

2 Reviews
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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)
January 2006
RECIPE BY Oxmoor House

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

Nutritional Information

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

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.

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Ratings & Reviews

A waste of shrimp

detailaddict
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.

kencollings's Review

kencollings
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.