A great chance to introduce the family to sweet, mild fennel, this recipe uses only one bulb. Look for fennel bulb with smooth, white skin and no brown or mushy sections that still has fronts attached—they make a stellar garnish for this shrimp pasta. Just the right amount of crunchy and starchy, our risotto can’t be beat. Yes, you’ll need to set aside 45 minutes, as the rice requires that you add liquid a bit at a time and stir the pot occasionally, too. So don’t go too far, but know that you’ll also have an open bottle of wine for sipping as you cook.
4 tablespoons (1/2 stick) unsalted butter
1 small bulb fennel, chopped, plus 2 tablespoons fennel fronds, roughly chopped
1 small onion, chopped
2 cups Arborio rice
3/4 cup dry white wine
kosher salt and black pepper
8 cups low-sodium chicken broth, warmed
1 pound peeled and deveined large shrimp (raw)
1 1/2 ounces Parmesan, grated (about 1/3 cup)
Sat fat 7g
How to Make It
Melt 2 tablespoons of the butter in a large pot or Dutch oven over medium heat. Add the fennel and onion. Cook, stirring frequently, until soft, 8 to 12 minutes.
Add the rice and stir until combined. Add the wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until the wine is evaporated, 1 to 2 minutes. Add 1 cup of the broth at a time and simmer, stirring occasionally (and waiting until each addition is absorbed before adding the next), until the rice is tender, 20 to 25 minutes.
Add the shrimp and cook, stirring, until opaque throughout, 2 to 4 minutes. Remove from heat and stir in the Parmesan and the remaining 2 tablespoons of butter.