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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.
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