1/3 cup (1 1/3 ounces) shredded fresh Parmesan cheese, divided
How to Make It
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.
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.