Crawfish Risotto

Ingredients

• 8 ounce arborio rice with saffron such as alessi
• 1 pound crawfish tails frozen thawed deveined rinsed peeled drained
• 0.3 cup cooking wine dry white
• 14.5 ounce chicken broth fat-free reduced-sodium canned
• 1 small fennel bulb thinly sliced
• 2 tablespoons butter light
• 0.3 cup parmesan cheese freshly grated
• 1 cup peas green frozen thawed
• 0.5 cup water 

Equipment

• sauce pan

Directions

1. Melt butter in a medium saucepan over medium-high heat.
2. Add fennel; cook, stirring constantly, 2 minutes.
3. Add rice; cook, uncovered, 2 minutes, stirring occasionally.
4. Add chicken broth, water, and wine; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
5. Add crawfish; simmer, covered, 15 additional minutes or until liquid is absorbed and rice is tender, stirring occasionally. Stir in peas and cheese; let stand 5 minutes.