Lemon-Herb Risotto With Shrimp And Haricots Verts

Name: Lemon-Herb Risotto With Shrimp And Haricots Verts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unsalted chicken stock (such as Swanson); 1 1/2 cups water; 1 tablespoon olive oil; 1/2 cup finely chopped yellow onion; 1/4 cup finely chopped fennel bulb; 1 tablespoon chopped fresh thyme; 2 garlic cloves, minced; 3/4 cup uncooked Arborio rice; 1/4 cup dry white wine; 3/4 cup haricots verts (French green beans), cut into 1/2-in. pieces; 3/8 teaspoon kosher salt; 8 ounces medium shrimp, peeled and deveined; 2 teaspoons grated lemon rind; 1 1/2 tablespoons fresh lemon juice; 1 tablespoon 1/3-less-fat cream cheese; 1 tablespoon chopped fennel fronds; 1/4 teaspoon ground white pepper

Servings: persons

2 cups unsalted chicken stock (such as Swanson)
1 1/2 cups water
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1/4 cup finely chopped fennel bulb
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
3/4 cup uncooked Arborio rice
1/4 cup dry white wine
3/4 cup haricots verts (French green beans), cut into 1/2-in. pieces
3/8 teaspoon kosher salt
8 ounces medium shrimp, peeled and deveined
2 teaspoons grated lemon rind
1 1/2 tablespoons fresh lemon juice
1 tablespoon 1/3-less-fat cream cheese
1 tablespoon chopped fennel fronds
1/4 teaspoon ground white pepper

1
Combine stock and 1 1/2 cups water in a large glass measure or microwave-safe bowl. Microwave at HIGH 2 minutes or until warm.
2
Heat oil in a large saucepan over medium-high. Add onion, chopped fennel bulb, thyme, and garlic; saute 4 minutes. Add rice; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid evaporates, stirring constantly. Add 1 cup stock mixture; cook 4 minutes or until liquid has almost evaporated. Add 2 cups stock mixture, about 1/2 cup at a time, stirring often until each portion is absorbed before adding the next, about 12 minutes total.
3
Stir in 1/4 cup stock mixture, beans, and salt; cook 3 minutes or until liquid is absorbed. Stir in shrimp; cook 4 minutes or until done. Stir in remaining 1/4 cup stock mixture, rind, and remaining ingredients. Serve immediately.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups unsalted chicken stock (such as Swanson), 1 1/2 cups water, 1 tablespoon olive oil, 1/2 cup finely chopped yellow onion, and more.

Yes, Lemon-Herb Risotto With Shrimp And Haricots Verts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!