Risotto With Shrimp Peas And Fennel
Ingredients
- 2 cans (14 1/2 ounces) fat-free reduced-sodium chicken broth
- 1/2 cup dry white wine or nonalcoholic white wine
- 1/4 teaspoon salt
- 2 teaspoons olive oil
- 1 large leek, white part only, sliced
- 1 bulb fennel, trimmed, cored, quartered, and thinly sliced
- 1 cup Arborio rice
- 3/4 pound medium shrimp, peeled and deveined
- 1 1/2 cups fresh or frozen peas
- 1/2 cup (2 ounces) grated Parmesan cheese
Organization Tags
Tags easily organize your Recipe Library
Comments