Shrimp and Fennel Risotto

Ingredients

• 1 cup arborio rice uncooked
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.7 cup cooking wine dry white
• 32 ounce less-sodium chicken broth fat-free
• 1.5 tablespoons fennel fronds minced
• 1.5 cups fennel bulb finely chopped ( 1 medium)
• 2  garlic cloves minced
• 1 teaspoon lemon rind grated
• 1.3 ounces parmesan cheese fresh shredded divided
• 0.3 cup shallots minced ( 2 large)
• 1.5 pounds shrimp deveined peeled

Equipment

• bowl
• sauce pan

Directions

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Melt butter in a large saucepan over medium-high heat.
3. Add fennel bulb, shallots, and garlic, and saut 4 minutes or until tender.
4. Add rice, and cook 2 minutes, stirring constantly.
5. Add wine, and cook until liquid is nearly absorbed, stirring constantly.
6. Add warm broth, 1/2 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next (about 30 minutes total).
7. Stir in shrimp, fennel fronds, lemon rind, and pepper; cook 8 minutes or until shrimp are done, stirring occasionally. Stir in 1/4 cup Parmesan cheese. Spoon risotto into bowls; sprinkle with remaining Parmesan cheese.