Shrimp risotto w/Snap Peas

By á-1569

Ingredients

• 2 tsp olive oil
• 1 small fennel bulb, thinly sliced
• 1 garlic clove, minced
• 1/4 c white wine
• 1 c Arborio rice
• 3 c low-sodium chicken broth
• 3/4 # medium shrimp
• 1/2 c fresh sugar snap peas
• Grated zest of 1 lemon
• 1/2 tsp. salt

Preparation

Step 1

1. Heat oil in skillet and add fennel, shallot, and garlic, cook until tender. Add wine and cook, stirring occasionally, until liquid is almost evaporated, 3-4 min.
2. Stir in rice and broth; cook, covered until liquid is almost absorbed and rice is tender about 20 -25 min.
3. Stir in shrimp, snap peas, zest and salt. Cook covered until shrimp is just opaque in center and snap peas are crisp tender – about 3 minutes.