Risotto with Fennel, Peas, and Shrimp
Ingredients
- Ingredients
- 1 Fennel
- 200 grams Peas (frozen)
- 2 garlic cloves
- 1 shallot
- 4 sprigs Basil
- 400 grams Arborio rice
- 250 milliliters dry white wine
- 1 l Vegetable broth
- salt
- freshly ground peppers
- 300 grams shrimp (peeled and deveined)
- 100 grams freshly grated Parmesan
- 3 Tbsps Crème fraiche
- to garnish
- 4 Dill
Preparation steps
Rinse and trim the fennel. Cut into quarters, remove the stalk, and coarsely grate. Thaw the peas and drain well. Peel and finely dice the shallot and garlic. Rinse and dry the basil. Remove the leaves from the stems and chiffonade.
Heat the oil in a saucepan. Sauté the garlic, shallots, and rice for 1-2 minutes, then deglaze with the white wine. Bring to a boil, then add 2 ladles of broth. Cook over medium heat, stirring constantly. Cook until the broth is absorbed, then add more broth and repeat the process. Repeat this process until the broth has been used, and the rice is al dente. If the broth is used and the rice isn't cooked enough, you can supplement it with hot water. Season the risotto to taste with salt and pepper.
Mix in the peas, shrimp and fennel. Stir to combine, and cook for 5 minutes. Add the parmesan cheese, basil, and creme fraiche, and stir until combined. Transfer the risotto to warmed plates, garnish with the dill, and serve.
