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Pasta
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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


Puget extra virgin olive oil 25.4 fl oz

$16.95    ( Item: #2507)



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