Shrimp And Fennel Risotto

Shrimp And Fennel Risotto
Photo by Oxmoor House

Ingredients

  • 2 garlic cloves, minced
  • 1 ½ pounds peeled and deveined medium shrimp
  • 2 garlic cloves, minced
  • 1/3 cup (1 1/3 ounces) shredded fresh Parmesan cheese, divided
  • 1 ½ tablespoons minced fennel fronds
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon grated lemon rind
  • + 17 more ingredients
    • 1 cup uncooked Arborio rice
    • ½ teaspoon freshly ground black pepper
    • 1 ½ cups finely chopped fennel bulb (about 1 medium)
    • 1 cup uncooked Arborio rice
    • 1 ½ cups finely chopped fennel bulb (about 1 medium)
    • 1 tablespoon butter
    • ¼ cup minced shallots (about 2 large)
    • 1 ½ pounds peeled and deveined medium shrimp
    • 1 ½ tablespoons minced fennel fronds
    • 1/3 cup (1 1/3 ounces) shredded fresh Parmesan cheese, divided
    • 1 teaspoon grated lemon rind
    • 1 tablespoon butter
    • ¼ cup minced shallots (about 2 large)
    • 1 (32-ounce) container fat-free, less-sodium chicken broth
    • 1 (32-ounce) container fat-free, less-sodium chicken broth
    • 2/3 cup dry white wine
    • 2/3 cup dry white wine

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 liqui...

View full recipe at My Recipes

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