Light Shrimp Risotto
Ingredients
1 pound medium shrimp, peeled, de-veined, shells reserved
1 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
2 C. water
3-1/2 C. fat free chicken broth
2 tsp. olive oil, divided
1 C. finely chopped onions
1 Tbsp. minced garlic
1/4 tsp. saffron threads
1 C. arborio, or medium grain rice
1 C. finely chopped fennel, or 1/2 C. celery
1 C. white wine
1 C. frozen peas
fennel fronds, for garnish
Cooking Instructions
Combine shrimp, 1/2 tsp. salt and 1/4 tsp. pepper in small bowl. Bring shrimp shells and water to boil in medium saucepan. Reduce heat and simmer 10 minutes. Strain broth into bowl; discard shells. Return broth to saucepan; pour in chicken broth and bring to simmer. Heat 1 tsp. oil in Dutch oven over medium heat. Cook shrimp 2 minutes, turning once, until opaque. Transfer to plate; set aside. Heat remaining 1 tsp. oil in Dutch oven; add onions and garlic. Cook, stirring, 2 minutes. Stir in saffron and rice to coat grains, 1 minute. Stir in fennel, wine, remaining 1/2 tsp. salt, and 1/4 tsp. pepper. Cook 3 to 5 minutes, until liquid is absorbed. Set aside 1/2 C. warm shrimp and chicken broth. Stir another 1 C. broth into rice. Cook, stirring, 2 minutes, until liquid is just absorbed. Gradually add remaining broth, stirring, 1/2 C. at a time, until liquid is absorbed and rice is tender, 30 to 35 minutes. Stir in reserved 1/2 C. broth mixture, peas and shrimp. Cook 5 minutes more, until heated through. Garnish with fennel fronds.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)