Fennel Risotto with Peas and Shrimp
Fennel risotto with peas and shrimp is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 bulb fennel
- 200 g peas (frozen)
- 2 cloves garlic
- 1 Shallot
- 4 stems basil
- 400 g Arborio risotto rice
- 250 ml dry white wine
- 1 l vegetable broth
- Salt
- Pepper (freshly ground)
- 300 g shrimp (peeled and deveined)
- 100 g freshly grated Parmesan
- 3 tbsp crème fraîche
- 4 dill sprigs
Instructions
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1.
Wash, trim, quarter the fennel, remove the core, and roughly grate the fennel. Thaw the peas and drain well. Peel and finely dice the garlic and shallot. Wash the basil, shake dry, pluck the leaves, and cut into strips.
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2.
Heat oil in a pot, sauté the garlic, shallot, and rice for 1-2 minutes, then deglaze with white wine. Briefly bring to a boil, add two ladles of broth, and cook while stirring over medium heat. Gradually add more broth until the risotto is al dente (firm to the bite). If broth runs low, add hot water. Season with salt and pepper.
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3.
Fold in the peas, shrimp, and fennel; let simmer for about 5 minutes until cooked through. Stir in Parmesan, basil, and crème fraîche. Plate onto warmed dishes and garnish each with a dill sprig. Serve immediately.
