Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Risotto is traditionally made with Arborio rice because of its high starch content and firm texture.

Recipe by Oxmoor House January 2006


Credit: Oxmoor House

Recipe Summary

19 mins
55 mins
1 hr 14 mins
5 servings (serving size: 1 1/4 cups risotto and about 3/4 teaspoon cheese)


Ingredient Checklist


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

  • 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).

  • 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

Nutrition Facts

313 calories; fat 4.8g; saturated fat 2.2g; protein 28.8g; carbohydrates 37g; cholesterol 211mg; iron 5.4mg; sodium 813mg; calories from fat 14%; fiber 2.2g; calcium 115mg.