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Shrimp and Fennel Risotto
Risotto aux Crevettes et au Fenouil
A Recipe From: Provence
A light and delicate risotto; beautiful colors on the plate.

Skill Level: Average
Serves: 2

Directions
Bring chicken stock to a simmer in a saucepan. Trim fennel stalks away from bulb; discard stalks and save 2 tbsp of chopped fronds. Quarter the bulb and discard the core; Finely chop the bulb. REmove seeds and white membrane from the bell pepper; dice. Heat olive oil in a heavy saucepan over medium-low heat; cook onion and fennel bulb until softened, about 5 minutes. Add rice and cook 2 minutes, stirring to coat the kernels. Increase heat to medium high and add the wine. Cook and stir about 1 minute. Add ½ cup simmering broth; cook and stir until broth is absorbed. Remove seeds bell pepper. Add ½ cup of broth; cook and stir until broth is absorbed. Repeat until the rice is tender and creamy-looking, about 20 minutes. Add the shrimp and the lemon zest; cook and stir until the shrimp turn opaque, about 3 minutes. Add the fennel fronds; stir; add salt and pepper to taste. Serve immediately

Sylvaine's comments
Instead of chicken stock, you could make a quick shrimp stock by simmering the shrimp shells and some herbs into 4 cups of water.

Recipe Contributed By
Joie de Vivre

Recipe Category: Pasta


Ingredients
4 cups chicken broth Available Online
1 fennel bulb
1/2 yellow bell pepper
2 tbsp extra virgin olive oil Available Online
1 small onion, chopped
2/3 cup Arborio rice
1/4 cup dry white wine
6 oz medium shrimp, peeled and deveined
Zest of one lemon
Salt and pepper


Wine Pairings

wine Sauvignon Blanc

wine Chateau de l'Aumerade Sully Classé Blanc



Items Available For This Recipe



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