Shrimp and Fennel Risotto

Name: Shrimp and Fennel Risotto
Prep time: 1 h 14 min
Cook time: 1 h 14 min
Total time: 1 h 14 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 1 teaspoons freshly ground black pepper; 1 Tbsp butter; 158 milliliters dry white wine; 907 grams fat-free, less-sodium chicken broth; 2 Tbsps minced fennel fronds; 355 milliliters finely chopped fennel bulb (about 1 medium); 2 garlic cloves, minced; 1 teaspoon grated lemon rind; 38 grams 1/3 cup shredded fresh Parmesan cheese, divided; 59 milliliters minced shallots (about 2 large); 680 grams peeled and deveined medium shrimp

The recipe Shrimp and Fennel Risotto is ready in approximately 1 hour and 14 minutes and is definitely an excellent gluten free option for lovers of Mediterranean food. This recipe covers 22% of your daily requirements of vitamins and minerals. This main course has 375 calories, 35g of protein, and 7g of fat per serving. This recipe serves 5. A mixture of fennel bulb, garlic cloves, shallots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

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

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Melt butter in a large saucepan over medium-high heat.

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Butter

Equipment you will use

Sauce Pan

Add fennel bulb, shallots, and garlic, and saut 4 minutes or until tender.

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Fennel Bulb

Shallot

Garlic

Add rice, and cook 2 minutes, stirring constantly.

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Rice

Add wine, and cook until liquid is nearly absorbed, stirring constantly.

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Wine

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).

Ingredients you will need

Broth

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.

Ingredients you will need

Parmesan

Lemon Peel

Fennel

Pepper

Shrimp

Equipment you will use

Bowl

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

237milliliters

uncooked Arborio rice 1teaspoons

freshly ground black pepper 1Tbsp

butter 158milliliters

dry white wine 907grams

fat-free, less-sodium chicken broth 2Tbsps

minced fennel fronds 355milliliters

finely chopped fennel bulb (about 1 medium)2

garlic cloves, minced 1teaspoon

grated lemon rind 38grams

1/3 cup shredded fresh Parmesan cheese, divided 59milliliters

minced shallots (about 2 large)680grams

peeled and deveined medium shrimp

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.