Lemon-Herb Risotto with Shrimp and Haricots Verts

By á-4084

Ingredients

• 2 cups unsalted chicken stock (such as Swanson)
• 1 1/2 cups water
• 1 tablespoon olive oil
• 1/2 cup finely chopped yellow onion
• 1/4 cup finely chopped fennel bulb
• 1 tablespoon chopped fresh thyme
• 2 garlic cloves, minced
• 3/4 cup uncooked Arborio rice
• 1/4 cup dry white wine
• 3/4 cup haricots verts (French green beans), cut into 1/2-in. pieces
• 3/8 teaspoon kosher salt
• 8 ounces medium shrimp, peeled and deveined
• 2 teaspoons grated lemon rind
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon 1/3-less-fat cream cheese
• 1 tablespoon chopped fennel fronds
• 1/4 teaspoon ground white pepper

Details

Servings 2
Cooking time 40mins
Adapted from myrecipes.com

Preparation

Step 1

1. Combine stock and 1 1/2 cups water in a large glass measure or microwave-safe bowl. Microwave at HIGH 2 minutes or until warm.

2. Heat oil in a large saucepan over medium-high. Add onion, chopped fennel bulb, thyme, and garlic; sauté 4 minutes. Add rice; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid evaporates, stirring constantly. Add 1 cup stock mixture; cook 4 minutes or until liquid has almost evaporated. Add 2 cups stock mixture, about 1/2 cup at a time, stirring often until each portion is absorbed before adding the next, about 12 minutes total.

3. Stir in 1/4 cup stock mixture, beans, and salt; cook 3 minutes or until liquid is absorbed. Stir in shrimp; cook 4 minutes or until done. Stir in remaining 1/4 cup stock mixture, rind, and remaining ingredients. Serve immediately.