Shrimp And Fennel Risotto Recipe

Name: Shrimp And Fennel Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fish stock; 16 None large raw shrimp, peeled, deveined, tails left intact, shells and heads reserved; 2 tbsp olive oil; 2 bulbs baby fennel, thinly sliced, fronds reserved; 1 None long red chili, finely chopped; 2 cloves garlic, finely chopped; 15 oz Arborio rice; 1/2 cup white wine; 1 None lemon, zested and juiced; 3 tbsp fresh parsley, chopped; 1 oz Parmesan cheese, grated

Servings: persons

1/2 cup fish stock
16 None large raw shrimp, peeled, deveined, tails left intact, shells and heads reserved
2 tbsp olive oil
2 bulbs baby fennel, thinly sliced, fronds reserved
1 None long red chili, finely chopped
2 cloves garlic, finely chopped
15 oz Arborio rice
1/2 cup white wine
1 None lemon, zested and juiced
3 tbsp fresh parsley, chopped
1 oz Parmesan cheese, grated

1
In a medium saucepan, combine 4 cups water, stock and reserved prawn heads and shells. Bring to boil, reduce heat and simmer for 15 mins, covered. Strain, discard shells and return stock to saucepan. Keep hot.
2
Meanwhile, heat oil in large saucepan over high heat. Saute fennel for 3-4 mins, until lightly golden and tender. Add chili and garlic. Cook, stirring, for about 1 min, or until fragrant. Add rice and cook for 1 min. Add wine. Simmer for 2 mins, until liquid is absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 20 mins. Add shrimp with last cup of stock.
3
Remove from heat. Add lemon zest, lemon juice, parsley and Parmesan. Season. Garnish with fennel fronds.

891

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/2 cup fish stock, 16 None large raw shrimp, peeled, deveined, tails left intact, shells and heads reserved, 2 tbsp olive oil, 2 bulbs baby fennel, thinly sliced, fronds reserved, and more.

Yes, Shrimp And Fennel Risotto 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.

Shrimp And Fennel Risotto

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