Shrimp and Fennel Risotto
Oxmoor House
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
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kencollings's Review
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