← All recipes

🍽️ Fennel Risotto with Peas and Shrimp

635 kcal · 30 min · 4 servings

Ingredients

• 1 fennel bulb
• 200 g peas (frozen)
• 2 garlic cloves
• 1 shallot
• 4 basil stems
• 400 g risotto rice (Arborio)
• 250 ml dry white wine
• 1 l vegetable broth
• salt
• pepper (from the mill)
• 300 g shrimp (peeled and deveined)
• 100 g freshly grated Parmesan
• 3 tbsp crème fraîche
• 4 dill sprigs

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Remove the tough base and cut the fennel into quarters.
3. 3. Grate the fennel pieces coarsely.
4. 4. Let the peas thaw.
5. 5. Drain the water from the peas.
6. 6. Peel the garlic and the shallot.
7. 7. Dice the garlic and shallot into very small cubes.
8. 8. Wash the basil.
9. 9. Shake the basil dry.
10. 10. Pluck the basil leaves from the stems.
11. 11. Cut the basil leaves into thin strips.
12. 12. Heat the oil in a pot.
13. 13. Add the garlic, shallot, and rice to the pot.
14. 14. Sauté the ingredients for one to two minutes.
15. 15. Deglaze the mixture with the white wine.
16. 16. Let the mixture come to a brief boil.
17. 17. Add two ladles of broth to the rice.
18. 18. Cook the rice while stirring over medium heat.
19. 19. Add more broth gradually.
20. 20. Continue cooking until the rice is al dente.
21. 21. Add hot water if the broth runs out.
22. 22. Season the risotto with salt and pepper.
23. 23. Stir the peas into the risotto.
24. 24. Add the shrimp to the pot.
25. 25. Add the grated fennel.
26. 26. Let everything cook for about five minutes.
27. 27. Stir the Parmesan into the mixture.
28. 28. Add the chopped basil leaves.
29. 29. Stir in the crème fraîche.
30. 30. Warm the serving plates.
31. 31. Serve the risotto onto the warm plates.
32. 32. Garnish each plate with a sprig of dill.
33. 33. Serve the dish immediately.

Nutrition per serving

• kcal: 635
• Protein: 30 g · Fett/Fat: 20 g · Carbs: 78 g