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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Shrimp And Fennel Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions