Shrimp Risotto with Fennel and Lemon
Discover a creamy shrimp risotto infused with fennel, garlic, and lemon, paired with sweet peas for an elegant and quick-to-make dish.
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Cooking tools:
- Saucepan
- Saute pan
- Ladle
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Chef's knife
- Cutting board
- Grater
- Lemon juice squeezer
- Serving bowl
- Kitchen scale
- Pepper mill
- Kitchen towel
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
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