Shrimp and Fennel Risotto

Shrimp and Fennel Risotto
Photo by Gourmet Studios


  • 1 small fennel bulb (sometimes called anise)
  • 3 cups water
  • ¼ cup dry white wine
  • 1 tablespoon unsalted butter
  • 1 cup chicken broth
  • 1 small onion
  • 6 ounces medium shrimp
  • + 1 more ingredients
    • 2/3 cup Arborio rice

Peel and devein shrimp. Halve shrimp lengthwise and in a bowl season with salt. Finely chop onion. Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers. Halve bulb lengthwise and discard core. Finely chop bulb. Finely chop enough reserve...

View full recipe at Epicurious


Variations on Shrimp and Fennel Risotto

  • Shrimp And Fennel Risotto
    • 1/4 cup minced shallots (about 2 large)
    • 1 1/2 cups finely chopped fennel bulb (about 1 medium)
    • 1 1/2 pounds peeled and deveined medium shrimp
    • +20 other ingredients

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