Shrimp Risotto W/ Fennel Dust & Mascarpone Cheese

Name: Shrimp Risotto W/ Fennel Dust & Mascarpone Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb peeled and deveined medium size shrimp; 1 medium shallot chopped; 1/2 cup chopped or sliced black olives; 6 cloves chopped garlic; 1/2 cup frozen peas; 1 sprig chopped fresh rosemary; 1 1/4 cups Arborio rice; 2 (14 oz cans) fat free chicken broth; 3/4 cup dry sherry; 4 tablespoons fennel seed - ground (use food processor to create a dustlike powder)_; 1/2 cup toasted pinenuts (3 minutes in the oven at 350 degrees); 3 tablespoons butter; 1 tablespoon ground pepper; 1/2 teaspoon salt; 3 tablespoons grated parmesan cheese; 1 teaspoon garlic powder; 4 large dollops of mascarpone cheese

Servings: persons

1 lb peeled and deveined medium size shrimp
1 medium shallot chopped
1/2 cup chopped or sliced black olives
6 cloves chopped garlic
1/2 cup frozen peas
1 sprig chopped fresh rosemary
1 1/4 cups Arborio rice
2 (14 oz cans) fat free chicken broth
3/4 cup dry sherry
4 tablespoons fennel seed - ground (use food processor to create a dustlike powder)_
1/2 cup toasted pinenuts (3 minutes in the oven at 350 degrees)
3 tablespoons butter
1 tablespoon ground pepper
1/2 teaspoon salt
3 tablespoons grated parmesan cheese
1 teaspoon garlic powder
4 large dollops of mascarpone cheese

1
["1. In zip lock bag place shrimp, ground pepper, parmesan cheese, garlic powder and shake well distributing all the ingredients. Set aside.", "2. In separate container, place chicken broth in microwave heat until warmed.", "3. In medium saute pan, under medium heat, melt butter add shallot, garlic, peas and olives cooking for three more minutes stirring constantly. Add rice and salt, cook one minute stirring constantly. Stir in sherry (reserve 1/4 cup) and keep cooking until liquid is almost absorbed, stirring constantly. Add broth 1/4 cup at a time stirring and cooking until each portion of the broth is absorbed . Add shrimp when there is about one half cup broth remaining. Cook shrimp until pink in color. Add remaining 1/4 cup of sherry stirring again. Add fennel dust and 1/4 cup of toasted pinenuts, mix again.", "4. Serve shrimp risotto on plate, garnish with remaining pinenuts and a large dollop of mascarpone cheese.", "5. Cheese will melt into dish using the plate's heat . Serve at once."]

964

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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: 1 lb peeled and deveined medium size shrimp, 1 medium shallot chopped, 1/2 cup chopped or sliced black olives, 6 cloves chopped garlic, and more.

Yes, Shrimp Risotto W/ Fennel Dust & Mascarpone Cheese 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!