Shrimp Risotto with Fennel and Lemon - Recipes by Clare

Ingredients

• 2 ¾ cups fish or seafood stock
• 1 tbsp butter
• 1 tbsp extra-virgin olive oil
• 1 shallot, minced, or ¼ cup minced onion
• 1 clove garlic, minced
• ½ tsp crushed fennel seeds
• 5 oz risotto rice (Arborio, Carnaroli, or Vialone Nano)
• ½ cup dry white wine (e.g., Pinot Grigio)
• ½ cup frozen peas, thawed, or fresh shelled peas
• ½ lb cooked small shrimp
• 1 oz finely grated Pecorino Romano cheese
• 1 tsp finely grated lemon zest
• 2 tbsp lemon juice
• Fresh dill leaves
• Extra-virgin olive oil
• Freshly ground black pepper